Method
Mix yeast in water, the add flour a little at the time till combined, then salt and butter. Kneed for 3-5min till butter is combined and dough is smooth.
Allow to proof for 1.30hr.
Roll dough with a rolling pin to a 3-4mm thickness, cut into squares or rectangular and allow to proof for another 30min.
Add oil into a deep saucepan, bring to 180c, then ready fry 4-5 pieces at the time about 2 min on each side. Remove from oil and place onto paper towel.
To serve, pan fry a slice of cheese onto a non stick frying pan, 1min on each side, then lay cheese on top of the Gnocco fritto, add prosciutto cotto on top, a little mayo and garnish with a few herbs.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Mix yeast in water, the add flour a little at the time till combined, then salt and butter. Kneed for 3-5min till butter is combined and dough is smooth.
Allow to proof for 1.30hr.
Roll dough with a rolling pin to a 3-4mm thickness, cut into squares or rectangular and allow to proof for another 30min.
Add oil into a deep saucepan, bring to 180c, then ready fry 4-5 pieces at the time about 2 min on each side. Remove from oil and place onto paper towel.
To serve, pan fry a slice of cheese onto a non stick frying pan, 1min on each side, then lay cheese on top of the Gnocco fritto, add prosciutto cotto on top, a little mayo and garnish with a few herbs.
