Gnocco fritto

1. Mix dry ingredients: In a bowl, combine the flour, salt, lard, and baking soda.

2. Add water: Gradually add the sparkling water and begin kneading the mixture.

3. Knead dough: Transfer the dough to a lightly floured surface and knead until smooth, elastic, and homogeneous.

4. Rest dough: Cover the bowl with plastic wrap and let it rest for 30 minutes.

5. Roll out dough: After resting, take the dough and roll it out to a thickness of 4-5 mm on a lightly floured surface.

6. Cut into shapes: Using a pasta cutter or a sharp knife, cut the dough into diamond or rectangular shapes.

7. Fry the gnocchi: Heat the lard to 180°C and fry the gnocchi in batches, turning them frequently until golden brown (about 1 minute per side).

8. Drain and dry: Remove the gnocchi from the oil using a slotted spoon and drain on paper towels.

9. Serve: Serve the gnocco fritto hot, typically with cured meats, cheeses, or as desired. If storing for later, you can reheat them in a non-stick pan or oven.

Enjoy your gnocco fritto with your favorite accompaniments! It’s a perfect snack or appetizer.