Gnocco Fritto

Method

1. Dissolve the fresh yeast in room-temperature water (or in the milk if using the milk version).
2. Add malt (or sugar) to the liquid and stir until dissolved.
3. Place the flour in a bowl. Gradually pour in the liquid mixture and begin kneading.
4. When the dough becomes grainy and compact, add the salt and lard. Transfer to a work surface and knead for 8–10 minutes until smooth and slightly firm.
5. Alternatively, if using a stand mixer: put the liquid in the bowl first, then add the flour gradually using the paddle attachment. When the dough begins to form, switch to the dough hook, add salt and remaining flour, then lard, and knead for 7–8 minutes until the dough pulls away from the sides.
6. Form the dough into a ball, place in a bowl, cover with plastic wrap, and let rest at room temperature for 1 hour.
7. After rest, the dough should be soft and slightly bubbly. Dust a work surface with flour and roll out the dough to your desired thickness (1–6 mm; the chef prefers about 1 mm).
8. Cut the rolled dough into rectangles, squares, or circles (5–15 cm in diameter).
9. Heat abundant lard (or peanut oil for a non-lard version) to 175°C (range 170–180°C). Fry the pieces in batches for 2–3 minutes, turning once, until golden and puffed.
10. Drain on paper towels and serve warm.