Gnocco Fritto with Prosciutto and Parmesan

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• Vegetable oil, for frying Vegetable oil, for frying
• 8 slices of prosciutto 8 slices of prosciutto
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 12g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the warm water and mix until a soft dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
3. 3.
   Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
4. 4.
   Once the dough has risen, punch it down and divide it into small portions. Roll out each portion into a thin square or rectangle.
5. 5.
   Heat vegetable oil in a deep pan or pot to about 180°C (350°F). Fry the dough squares in batches until they puff up and turn golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
6. 6.
   Serve the gnocco fritto warm, accompanied by slices of prosciutto and a sprinkle of grated Parmesan cheese.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Avoid using self-rising flour as it may affect the texture of the gnocco fritto.
• Prosciutto — Choose high-quality prosciutto for the best flavor. It should be thinly sliced and preferably from Parma or San Daniele.
• Parmesan cheese — Grate the Parmesan cheese just before serving to ensure maximum freshness and flavor.

Tips & Tricks

• Make sure the oil is at the right temperature before frying the gnocco fritto to achieve a crispy texture.
• Serve the gnocco fritto immediately after frying for the best taste and texture.
• Experiment with different toppings such as fresh herbs or a drizzle of balsamic glaze for added flavor.

Serving advice

Serve the gnocco fritto warm as an appetizer or part of an Italian antipasto platter. Arrange the prosciutto slices on a separate plate alongside the gnocco fritto and sprinkle the grated Parmesan cheese over the top.

Presentation advice

Arrange the golden brown gnocco fritto squares on a serving platter, allowing them to overlap slightly. Place the plate of prosciutto slices next to the gnocco fritto and sprinkle the grated Parmesan cheese over both. Garnish with fresh herbs for an extra touch of color.