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:

Italia

Ua tavini i te 5
Hard

O

35g Lard
500g 0 Faraoa
5g Hioraa
15g Roto
125g Pape
100g U no te taatoaraa
12g Instant Yeast
I te Fry
Hinu no te huero

Te mau aratairaa

Tei roto te farai gnocco i te cuisine te Emilian. E titau te matamua o te recipe no te gnocco farai farai i roto i te lard, Tera ra, i teie mahana te maiti nei tatou i te faaohiparaa o te hinu i te. Te farai gnocco o te recipe roa i te mea ohie no te faaineine i, tia noa ia outou ia faaoromai rii i te hamaniraa i te mau maa-amui-raa: faraoa, pape, u, lard e te yeast. E nehenehe e oaoa i te hot, i te hoe taime farai e tapetepete tamahanahana, ma te apeehia e te toetoe i te vahi mutu. E na roto i te taime ua rave te farai dumpling i nia i te mau ioa i te mea taa e, te maitai i te faaea noa tahi!

Te mau taahiraa

1 Rave	To prepare the fried gnocco, first mix the water with the milk.
2 Rave	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 Rave 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 hora, in a cool place.
4 Rave	I muri ae i teie taime, 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 Rave 1	Once cut, cook them in hot seeds oil at 170 ° no no nia i te 1 te mau minuti, 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!