The cute Gnocco Fritto donuts, prepared according to an old Italian recipe, go well with any occasion, they are especially good with cheese, bacon, sauce, vegetables and wine or beer. Gnocco Fritto in Lambardia is called festive bread, which is served on the feast of local saints. Unlike brushwood, gniecchi are bubble-blown, and compared to donuts, they are crisp and completely airy.
It is necessary
- - 500 g flour;
- - 5 g of soda;
- - 10 g of salt;
- - 200-220 ml of water (preferably carbonated 3: 1);
- - 570 g of olive oil (70 ml - for dough, 500 ml - for frying).
Instructions
Step 1
Mix together the flour, salt and baking soda. Pour warm water and 70 g of olive oil into the flour mixture. Knead hard dough.
Step 2
Roll the dough into a ball, place in a container and cover with a damp towel, let stand for one hour at room temperature. Form the dough into a thick sausage, divide it into four parts.
Step 3
Roll each piece into an oblong oval flat cake along the thickness of the layer, like for dumplings. When cutting the dough, it is better not to add flour, as the dough does not stick to the table. The less flour you use when rolling, the less often you will have to change the oil when frying. Cut the oval slice into equal diamonds.
Step 4
Heat a large amount of oil in a cauldron, but do not overheat. Fry the diamonds in hot oil until golden brown. It is necessary to fry the gnecchi over maximum heat, otherwise the donuts will not bloat. Place the finished donuts on a napkin to allow the glass to excess oil.
Step 5
Gnocco fritto can be easily turned into a sweet treat with a light sprinkle of powdered sugar.
