Gnocco fritto

Gnocco fritto

Total: 2 hr 15 Min. | Active: 45 Min.
lactose-free
Nutritional value / person: 319 kcal
, Fat: 19 g
, Carbohydrate: 23 g
, Protein: 12 g

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Dough

200g pizza flour (e.g. Sapori)
½tsp salt
½tsp dry yeast
1 ¼dl water
2tbsp olive oil

To deep fry

oil for deep-frying
½tsp sea salt

To serve

2 tomatoes, diced
2sprigs oregano, finely chopped
1tbsp olive oil
¼tsp salt
150g cured ham
80g olives (e.g. Taggiasca olives)
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How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To deep fry

On a lightly floured surface, roll out the dough to approx. 5 mm thick, sprinkle with fleur de sel. Cut the dough into approx. 20 equal diamonds. Fill a pot to ⅓ with oil and heat it to approx. 170°C. Place the pieces of dough in the oil in batches using a slotted spoon, fry for approx. 3 mins. on each side. Remove and drain on paper towels.

To serve

Mix the tomatoes, oregano and oil, season with salt, plate up the gnocco fritto with the cured ham and olives.

Good to know
Note: Traditionally, lard is used instead of oil in the dough and for frying.
Tip: The cured ham can be complemented or replaced by mortadella, coppa, salami or cheese.

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