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:

Italian

Ua hauj lwm pab 5
Hard

Cov khoom xyaw

35g Lard
500g 0 hmoov Nplej
5g Qab zib
15g ntsev
125g Dej
100g Tag nrho cov Mis
12g Instant Yeast
Yuav Fry
noob Roj

qhia

Lub kib gnocco yuav mus rau lub txwm Emilian cuisine. Tus thawj daim ntawv qhia rau kib gnocco yuav tsum tau kib nyob rau hauv lard, tab sis niaj hnub no peb xav siv ntawm cov roj raws li ib tug lwm txoj. Lub kib gnocco yog ib tug heev yooj yim daim ntawv qhia los npaj, koj cia li yuav tsum muaj ib tug me ntsis ua siab ntev rau zuag cov khoom xyaw ua ke: hmoov, dej, mis nyuj, lard thiab cov poov xab. Nws yuav nyiam kub, ib zaug kib thiab maj mam sov, nrog nrog txias to. Nrog rau cov zaj uas lub sij hawm lub kib dumpling tau noj nyob rau hauv ntau lub npe, nws lub siab zoo tseem muaj nyob rau lawm!

Cov kauj ruam

1 ua li cas	To prepare the fried gnocco, first mix the water with the milk.
2 ua li cas	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 ua li cas 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 teev, in a cool place.
4 ua li cas	Tom qab no lub sij hawm, 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 daim. Don't throw away the clippings, but knead them again.
5 ua li cas 1	Once cut, cook them in hot seeds oil at 170 ° rau txog 1 feeb, 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!