Fried Gnocco: the recipe for the Emilian specialty

Lo fried dumpling oh “the fried dumpling”as it is called in Emilia, is a antipasti typical of Modena e Reggio Emiliawidespread in general throughout the region: he prepared it for us Chef Michele Ghedini for the Address Book Easy Gourmet.

It is a paste based lard, the water, latte, plain flour e sale which is unrolled into a not too thin sheet and then cut into squares, to then be fried in hot oil or lard until puffed and golden. Once it’s ready, it comes served hotaccompanied by charcuterie and cheesesthe ideal preparation for a dinner with friends, an aperitif or a buffet.

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How to prepare fried dumplings

In a bowl, combine the flour, sparkling water, milk, lard and salt.

Knead well until you obtain a soft dough, close with plastic wrap and leave to rest for 20 minutes.

After resting, divide the dough and roll it out with a rolling pin to a thickness of about 4 mm.

Cut the dough into squares and brown them in boiling oil or lard for a few seconds: when they puff up they are ready.

Accompany fried ravioli with excellent charcuterie.

Tips

You can replace the lard with the same amount of extra virgin olive oileven though lard is the ingredient that gives fried dumplings a unique crispiness.