Appetizer but also single dish if accompanied by cold cuts, cheeses and vegetables. The fried gnocco, one of the most popular Emilian specialties, is not only delicious but also easy to make at home.
The fried gnocco is a traditional gastronomic specialty typical of the provinces of Modena and Reggio Emilia. From disciplinary it is called "The fried dumplings" but it is commonly known as "the fried dumplings". It is a very tasty little morsel of slightly leavened dough fried in lard or boiling oil and served still hot and fragrant. The original recipe is filed with the Modena Chamber of Commerce and provides for both mandatory ingredients that optional.
The yeast, for example, it is part of the optional ingredients and in Modena, in the classic preparation of fried dumplings, in fact, it is not added. Our version, on the other hand, provides for it and we recommend that you use not only water but also milk (another optional ingredient) which makes the dough softer. Follow all our directions and you will find out like make fried dumplings at home!
How to make fried dumplings
It is a preparation simple And rapid which takes little time. If you don't want to use lard, you can replace it with the same weight of soft butter or extra virgin olive oil.
Ingredients for 6 people
500 g of flour 00
150 g of fresh whole milk at room temperature
110 g of water at room temperature
45 g of lard
12 g of fine sea salt
8 g of fresh brewer's yeast
5 g of granulated sugar
For frying
1 liter of peanut oil
Method
Crumble the yeast and add it to the water. Stir briefly then pour this mixture into the milk and add the sugar as well. Transfer this mixture to the bowl of one planetary equipped with the leaf. Run the robot at low speed and add half the flour a little at a time. Turn off the mixer and replace the leaf with the hook. Restart the robot at low speed and add the salt.
Continue with the remaining flour and finally the lard. Continue working for about 8 minutes or until the dough is smooth, compact and homogeneous. Transfer the dough to a pastry board and knead briefly also by hand. Shape it into a ball and place it inside a bowl, cover with cling film and let it rest for an hour at room temperature.
After this time, resume the dough, cut a small piece and put it on pastry board lightly floured. Roll it out to a maximum thickness of 6 mm and cut it into the shape you prefer (rhombuses, squares or circles with a side or diameter between 5 and 15 cm).
How to fry fried dumplings
Pour theseed oil of peanuts in a steel saucepan with high sides and a thick bottom. Heat the oil over a high flame to a temperature of 175 ° and dip the pieces of dough into it a few at a time. During cooking they will swell and in 2 minutes will take on a golden color. Recover them with a slotted spoon and drain them on a sheet of absorbent paper. Serve them hot.
It is recommended to serve the fried dumplings with a nice cold cuts platter such as Parma ham, mortadella, lard, coppa or other typical products.
How to make fried dumplings without a planetary mixer
It is possible to createdough of fried dumplings by hand. The ingredients are the same but the first part of the procedure changes slightly. Crumble the yeast, add it to the water, mix briefly, pour this mixture into the milk and add the sugar. Sift the flour into a large bowl and gradually pour the mixture of water, milk and yeast into it.
When the mixture is compact enough, add the salt and lard, transfer everything to a pastry board and knead vigorously for at least 10 minutes.
Form a ball and place it inside a bowl, cover with cling film and leave rest for an hour at room temperature.
At this point you can proceed as indicated in the recipe you find above for cutting the dough and cooking.
