Gnocco fritto

250 g plain flour

4 g fresh yeast or a teaspoon of dried yeast

100 ml water

40 g lard

Half a teaspoon of sugar

Half a teaspoon of salt

Oil for frying

Prepare your ingredients. Put 50 g of the flour in a bowl, set the rest a side. Add the yeast

Add about half the water, just enough to make a paste, set the rest of the water a side. Mix the flour, yeast and water with a spoon until you get a smooth paste. Cover with cling film and leave to proof in a warm place for about an hour. It should rise and have bubbles

Then add the rest of the flour, salt, sugar and knead well to form a dough. Gradually knead in the lard and continue kneading until the dough is homogeneous. Make a cross in the dough with a knife. Cover with cling film and leave to proof for another 2 hours

Knead the dough well again and turn onto a floured surface. Roll out into a rectangle. Cut into strips and then diamond shapes. Heat oil in a pan. Deep fry in batches for about 2-3 mins until golden brown. Drain on kitchen paper

Serve immediately with prosciutto, cheese and olives for a delicious starter. Don’t forget the wine!