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Gnocco fritto
45 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 319
  • Fat about 19g
  • Carbohydrates about 23g
  • Protein about 12g
This is needed
This is needed for 6 people
Dough
  • 200 g pizza flour (e.g. Sapori)
  • 0.5 tsp salt
  • 1.25 dl water
  • 0.5 tsp dry yeast
  • 2 tbsp olive oil
To deep fry
  • oil for deep-frying
  • 0.5 tsp sea salt
To serve
  • 2 tomato, diced
  • 1 tbsp olive oil
  • 2 sprigs oregano, finely chopped
  • 150 g cured ham
  • 0.25 tsp salt
  • 80 g olive (e.g. Taggiasca olives)
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To deep fry
On a lightly floured surface, roll out the dough to approx. 5 mm thick, sprinkle with fleur de sel. Cut the dough into approx. 20 equal diamonds. Fill a pot to ⅓ with oil and heat it to approx. 170°C. Place the pieces of dough in the oil in batches using a slotted spoon, fry for approx. 3 mins. on each side. Remove and drain on paper towels.
To serve
Mix the tomatoes, oregano and oil, season with salt, plate up the gnocco fritto with the cured ham and olives.

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