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Original fried gnocco recipe

Hello everybody, I'm Megghy and today I share the original fried gnocco recipe . Among my typical recipes, I certainly could not share with you the recipe for Modenese fried dumplings, a typical dish of the region that belongs to the traditional Emilian gastronomy. It is an ancient recipe, I think it dates back to the domination of the Lombards, who used lard a lot in their dishes. The original recipe of fried dumplings in fact provides for the frying of the dough in lard but with the passage of time, things have changed and today it is fried in vegetable oil as an alternative. The fried gnocco, in Emilia, has different names: in Bologna it is called "crescenta fritta", in Parma "fried cake", in Reggio Emilia and Modena "fried gnocco", while in Piacenza the dialect word "chisulèn" is more used. . Even if it has different names it is still very good! ADVICE: Pay attention to the oil temperature. My advice is to keep some scraps of the dough and try to fry it, if as soon as you dip it you see that it rises to the surface, the oil is ready. However the temperature must never exceed 170 -180 degrees. Once fried and slightly cooled, it can be enjoyed accompanied with typical cold cuts of the region such as raw ham, coppa, mortadella, salami, cooked ham, stracchino-type cheeses, vegetables in pinzimonio and if we want something sweet, let's not forget to try it stuffed of Nutella, with custard or simply with sugar! INGREDIENTS: For 4-5 people 600 gr. flour 00 100 gr. of still or sparkling water 100 gr. of milk 100 gr. of sparkling dry white wine 16 gr. of salt 8 gr. of instant yeast for pizza 30 gr. sunflower oil -1 liter of oil for frying The result will be perfect! METHOD In a planetary mixer put flour, yeast, salt and start kneading at medium speed. Now add milk, water, wine, vegetable oil one at a time and continue mixing until the ingredients begin to combine. The dough is not well blended, it is not soft and should not stick to the hands. Now transfer it to the pastry board and knead it by hand until it becomes homogeneous. If you have respected the quantities, there is no need to add flour. Knead it using the palm of your hand. It will take about ten minutes. Now it's ready. Wrap it in cling film and let it rest for about 30 minutes. Now resume the dough, knead it for two minutes with your hands and roll it out slightly with the use of a rolling pin. If you have respected the quantities and the procedure you will not have to add flour to roll out the dough. Cut into six parts only because it will be easier to work it and with a rolling pin make the pieces of dough obtained even thinner. Work one rectangle at a time for convenience and to prevent the dough from drying out. Protect the pasta you are not working with with cling film. Now with a dough sheeter machine pass the rectangle of dough between the rollers at the widest thickness for 1-2 times. In my case the widest thickness is the number 6. Once this is done, set the thickness of the machine to a thinner level, in my case the number 5. Pass the pasta only once. The thickness must be 1 mm, maximum 2. Cut the dough into the format you prefer, squares, rhombuses, rectangles or you can make small trousers to serve as an aperitif. Place the pieces of dumplings on a clean cloth and cover them with cling film to keep them from drying out. Now put a saucepan with vegetable oil on the stove and bring it to a temperature of about 170 ° G, do a test with some dumplings that you will surely have left. If it fries and rises immediately, the temperature is right. Carefully dip the pieces of dumpling into the boiling oil. As soon as they rise and swell, turn them, let them brown slightly, remove them from the oil and transfer them to absorbent paper to remove excess oil. It's ready!! Enjoy the fried dumplings with salami, vegetables in pinzimonos but also nutella, cream or simple sugar. A special thanks to my niece, for the subtitles and voice over in English. I hope you like this recipe and if you have any questions feel free to write me in the comments. To stay updated on upcoming recipes, subscribe to my channel! ENJOY YOUR MEAL! #cookingwithmegghy #recipe #italianrecipe **************************************************************************** 🌍 Visit my website https://incucinaconmegghy.com​ 🚀 Subscribe my channel in english version https://bit.ly/3mBD0Hr​ 🎯 Subscribe my italian channel https://bit.ly/3cFtMpk​ 📘 Follow me on Facebook https://bit.ly/3crJzGM​ 📷 Follow me on Instagram https://bit.ly/3cl8eN2​ 🐤 Follow me Twitter https://bit.ly/35LdZkX​