{"id":11175,"date":"2025-07-01T00:05:49","date_gmt":"2025-06-30T22:05:49","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?post_type=recipe&p=11175"},"modified":"2025-07-15T11:22:18","modified_gmt":"2025-07-15T09:22:18","slug":"gnocco-fritto","status":"publish","type":"recipe","link":"https:\/\/shumans-monini-stage.ccws.it\/en-au\/recipe\/gnocco-fritto\/","title":{"rendered":"Gnocco Fritto"},"content":{"rendered":"\n
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Preparation<\/h6>\n\t\n\n
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Assemble first<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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Mix yeast with water and sugar. Make the dough by adding flour, yeasted water and salt. Knead until smooth and sit at room temperature, covered , for 2 hours, until it almost triples in size. Roll the risen dough onto a floured surface to 3-4 mm thick. Cut the dough into 5\u00d75 diamond shapes.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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Heat up the oil in a medium size pot. use enough oil so that it comes half way up the sides of the pan. When the oil is hot (175 C, if you have a thermometer or when a small piece of bread topped into the oil sizzles up straight away and turn golden in 30 seconds), drop in the diamond shapes, in batches. Cook on both sides for 2-3 minutes until golden. Drain on kitchen paper and repeat until all dough is cooked. Serve hot, sprinkled with salt and alongside cold cuts of meat, pickles, olives and cheese.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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For the Chinotto Pitcher, fill up a 1 lt jug with ice, add lemon, mandarine and orange slices and top with 3 cans of chinotto<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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