Gnocco Fritto

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the yeast is foamy.

   Ongeveer 10 min

   Tip van de kok: Ensure your water is warm, not hot, to activate the yeast properly.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center.

   Ongeveer 1 min

3. 3

   Pour the activated yeast mixture and the olive oil into the well of the flour.

   Ongeveer 1 min

4. 4

   Mix with a wooden spoon or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ongeveer 2 min

5. 5

   Knead the dough for about 8-10 minutes until it is smooth and elastic.

   Ongeveer 10 min

   Tip van de kok: The dough should spring back when lightly poked.

6. 6

   Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a clean kitchen towel.

   Ongeveer 1 min

   Tip van de kok: A little olive oil can be used to coat the bowl.

7. 7

   Let the dough rise in a warm place for 1 hour, or until doubled in size.

   Ongeveer 1 uur

   Tip van de kok: A slightly warm oven (turned off) can be a good spot for rising.

8. 8

   Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 3mm thick.

   Ongeveer 5 min

9. 9

   Cut the dough into diamond or square shapes, approximately 5cm long.

   Ongeveer 3 min

   Tip van de kok: A pizza cutter or sharp knife works well for this.

10. 10

    Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F).

    Ongeveer 5 min

    Tip van de kok: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

11. 11

    Fry the dough pieces in batches, a few at a time, for 1-2 minutes per side until puffed and golden brown.

    Ongeveer 10 min

    Tip van de kok: Do not overcrowd the pot, as this will lower the oil temperature and prevent even frying.

12. 12

    Remove the gnocco fritto with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

    Ongeveer 1 min

13. 13

    Serve immediately, optionally brushing with a little olive oil and a sprinkle of extra salt.