Gnocco fritto with prosciutto di San Daniele


"Berta's deep-fried gnocco fritto is very unusual, but it works so well. I would love to make it for my friends."
Iris Suen, Crows Nest, NSW

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You'll need

155 ml milk 5 gm dried yeast 340 gm (2ΒΌ cups) plain flour, plus extra for dusting 30 gm softened butter, coarsely chopped For deep-frying: vegetable oil 200 gm thinly sliced San Daniele prosciutto

Method

  • 01
  • Heat milk in a small saucepan until just lukewarm, add yeast and mix until it dissolves, then set aside. Pulse the flour, butter and a large pinch of salt in a food processor until just combined (30 seconds). Add milk mixture and pulse until a soft dough forms (30 seconds). Turn out onto a lightly floured bench and knead lightly until smooth (5-7 minutes). Transfer to a lightly oiled bowl, cover with a tea towel and set aside until doubled in size (45 minutes to 1 hour).
  • 02
  • Turn dough out onto a very lightly floured surface, divide in half and, working with a piece at a time, roll to 5mm thick with a rolling pin. Roll through a pasta machine on widest setting, then fold it over and feed it through again. Continue to feed through the rollers, reducing settings by a notch at a time, until dough is about 2mm thick. Using a crinkle cutter or knife, cut dough into 8cm squares and set aside on trays lined with baking paper and lightly dusted with flour. Cover with plastic wrap and refrigerate to rest (1 hour).
  • 03
  • Heat oil in a frying pan to 180C. Gently lower gnocco fritto into the oil in batches (be careful, hot oil will spit) and turnover a few times until they just start to colour (2-3 minutes). Drain well on absorbent paper and repeat with remaining dough. Serve warm with prosciutto or other Italian cured meats.

Note Gnocco fritto are fried, light dough puffs from the Emilia-Romagna region that are eaten with cured meats and cheese. Berta chef O Tama Carey says once the dough is rolled and cut, it can be frozen for later use.


At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Mar 2014

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