Name: Fried Gnocco
Yield: 5
Cuisine: Italian
Ingredients: Lard: 35g; 0 Flour: 500g; Sugar: 5g; Salt: 15g; Water: 125g; Whole Milk: 100g; Instant Yeast: 12g; Seed Oil

Cuisine:

Italyano

Naglilingkod 5
Hard

Mga sangkap

35g Mantika
500g 0 Harina
5g Asukal
15g Asin
125g Tubig
100g Buong gatas
12g Instant Yeast
Upang Fry
Binhi langis

Mga tagubilin

Ang pritong gnocco ay nabibilang sa mga tradisyonal na pagkaing Emilian. Ang orihinal na recipe para sa mga pritong gnocco ay nangangailangan ng Pagprito sa mantika, Pero ngayon gusto natin sa paggamit ng langis bilang isang alternatibo. Ang pritong gnocco ay isang napakadaling recipe na ihanda ang, kailangan mo lang ng kaunting pasensya nagmamasa ng ingredients sama-sama: harina, tubig, gatas, mantika at lebadura. Maaari itong natamasa na mainit, minsan pinirito at basta-basta tutulugan, may kaakibat na cold cuts. Sa paglipas ng panahon ang pritong bola-bola ay kinuha sa iba 't ibang pangalan, ang kabutihan nito ay nanatiling buo!

Hakbang

1 Tapos	To prepare the fried gnocco, first mix the water with the milk.
2 Tapos	In a bowl pour the flour, instant yeast, sugar and salt. Mix the powders and then incorporate the lard. Mix with your hands and pour in the milk and water mixture.
3 Tapos 60	Once the powders have absorbed the liquids, transfer the mixture to a floured pastry board. Form a compact and dry dough, place it in a bowl, cover with plastic wrap, let the dough rest for at least an hour for a maximum of 12 oras, in a cool place.
4 Tapos	Pagkatapos ng panahong ito, resume the dough, lightly sprinkle the pastry board and divide into blocks with a knife. Take a single loaf (cover the rest with the bowl), roll the dough with a rolling pin until you get a very thin sheet, no more than a couple of millimeters. Trim the edge of the dough with a wavy dough cutter. Then cut out 8x7 cm parallelograms. In doing so you should get about 50 piraso. Don't throw away the clippings, but knead them again.
5 Tapos 1	Once cut, cook them in hot seeds oil at 170 ° para sa 1 minuto, no more than 3-4 pieces at a time. Once golden, the first part turns and continues on to the other. Drain on absorbent paper and continue with all the others. Your fried dumpling is ready, enjoy it hot!