1 ½ tbsp
lard, vegetable shortening, or olive oil
water (plus 1 tablespoon, if needed, to bring the dough together)
A straightforward approach to gnocco fritto, this can be made from start to finish in an hour. Baking powder supplants fresh yeast for a bit more control, without compromising any crunch.
- In a stand mixer with a paddle attachment, mix all ingredients together on low for 5-7 minutes, until slightly tacky and fully incorporated.
- Wrap the dough in plastic and let it rest for 30 minutes at room temperature.
- Using a rolling pin, roll the dough into a square about ½ inch thick. Fold into thirds, like a letter.
- Rewrap and let the dough rest for another 30 minutes.
- Again, roll out the dough, this time into a rectangle about ⅛ inch thick. Using a fluted pasta wheel (or a knife), cut into 2-by3-inch rectangles, or 2-by-2-inch squares.
- Pour two inches of oil (a clean, neutral oil, like canola, works best) into a large saucepan and preheat to 375°F. Working in small batches, fry a few gnocco fritto at a time, about 90 seconds on each side, then flip. Remove with a slotted spoon and drain on rack or paper towel. Let cool slightly, then serve.