Gnocco Fritto

Assemble first

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 5×5 diamond shapes.

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.

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