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

quodam culinae:

Italiae

serves 5
Hard

ingredientia

35g Lard
500g 0 conspersa
5g Saccharo
15g salis
125g aqua
100g Totum lac
12g Instant fermentum
Ad Fry
Oil

directiones

Et frixum gnocco pertinent ad palmam meruerunt traditional quodam culinae. In originali enim senex lardum in sartagine frixum requirit gnocco, , sed potius nos hodie in usu olei uti exemplar alternum,. Facillimum est consequat parare gnocco frixam, parva tibi ad patientiam conspergunt decoquere simul: conspersa, aqua, lac, et adipis suillae fermentatum panem. Potest esse calida fruendum, Et levis accendimur cum frixum, frigore cum secet. Cum temporis progressu frixum GLOMUS in diversis nominibus capta est, habet suam bonitatem integrum manere!

gradibus

1 factum	To prepare the fried gnocco, first mix the water with the milk.
2 factum	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 factum 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 horis, in a cool place.
4 factum	Post hoc tempus,, 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 pieces. Don't throw away the clippings, but knead them again.
5 factum 1	Once cut, cook them in hot seeds oil at 170 Nam de 1 minute, 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!