For the European soccer match between Italy and Germany I experienced my first Midwest Gnocco Fritto: Italy didn’t get any lucky at the game… but the dinner was amazing and all our friends enjoyed it! Here is a version with dry yeast, but the original recipe doesn’t call for it. So I need to write a second episode of Gnocco Fritto recipe, this time without yeast. Gnocco Fritto is a traditional dish from Modena and Parma cities in the Emilia Romagna region. Is not a first course but more like a one-plate-meal (or, let's say, an appetizer if you serve it in very small portions). The concept of the meal is to make tons of small Gnocchi Fritti and serve them with a platter of prosciutto, salami, pancetta, mortadella or cheese. If you are a super foodie you must try some gnocchi fritti with Nutella….. It worths the experience! And don’t forget a good glass of red wine, possibly a good Lambrusco.
Make 10 servings| 10 minutes mixing, 2 hours for the rest, time for frying
600 gr ( 21oz) All purpose flour
1 tbsp Active Dry Yeast
2 tbsp White wine Vinegar
3 tbsp Extra Virgin Olive Oil
1 tbsp salt
150 ml Milk
150 ml Water
Vegetable oil for frying
Warm up the milk and add sugar and yeast. When you see foam on the surface of the yeast, it is ready to use.
Sift the flour and put it in the bowl of a standing mixer. Add dissolved yeast and start mixing. Add oil, vinegar, salt and mix for 5 minutes or until you have a smooth dough. Let it rest covered with a cotton towel for 2 hours ( until doubled).
Dump the dough on a lightly floured surface and roll it to a ⅛ inch width rectangle. Using a roller cutter make rhombus with sides 2 inches.
Warm the oil and fry just 3 or 4 rhombus at a time. Serve hot with salami or cheese or Nutella.