Ingredients

• 350g Plain Flour
• ½ tsp dry active yeast
• 1 tsp salt
• 50g unsalted butter
• 160ml milk, warmed
• 1 tbsp olive oil
• Vegetable for frying
• Papandrea Fine Foods Mortadella and Prosciutto

Method

1. Add all the dry ingredients to a large mixing bowl. Use your hands to rub the butter into the dry ingredients. Add the milk and olive oil, then combine with your hands.
2. Transfer to a wooden board and knead for 5-8 minutes or until a smooth dough ball forms. 
3. Return the dough to the bowl, cover with a tea towel and set aside in a warm spot for 3-6 hours or until doubled in size.
4. Take a small portion of the dough and roll this through a pasta machine until it is approx. 3mm thick. Alternatively, do this with a rolling pin.
5. Use a pastry cutter to cut the dough into either squares or rectangles (they do not have to be perfect, we quite like to do a mix of both shapes).
6. Heat vegetable oil in a deep frypan or saucepan over high heat. Test the oil with a scrap piece of dough, it should bubble immediately.
7. Place squares and rectangles of dough in the oil, they should start to puff up almost immediately.
8. Use a spoon to pour the hot oil over the gnocco fritto, this will help them to puff. Rotate them regularly and watch that they do not burn.
9. Once they are a deep golden colour, remove from the oil and place on a paper towel to drain the excess oil.

Serve the gnocco fritto with mortadella and prosciutto. We have topped our mortadella gnocchi fritti with fresh buffalo mozzarella and pistachio pesto.

Original recipe created for Papandrea Fine Foods by Mary & Isabella at cuginacucina