Gluten-free fried dumplings: a mouth-watering recipe

Do you want an aperitif? The gluten-free fried gnocco recipe is the choice for you. Good and perfect to accompany with cured meats and cheeses.

Together with crescentine or tigelle, fried gnocco also represents a typical Emilian product that can be used instead of bread. This rustic Emilian gnocco is made up of a rectangular or sometimes even circular fried dough, truly unique in its kind. But how is it possible to enjoy this traditional recipe? Today we offer you gluten-free fried gnocco which is generally, like the classic one, stuffed with cured meats, but is also excellent to accompany cheeses and jams.

When it gets cold some people like to eat it for breakfast dipped in coffee and milk. For its preparation, very simple ingredients are needed, although they may vary depending on the location in which you are located. Among the gluten-free recipes, this is undoubtedly one of the tastiest. To prepare the gluten-free fried gnocco we used a mix of flours suitable for preparing gluten-free bread. The preparation is quite simple and quick, but you need to have a little patience for the leavening. For this recipe you can choose whether to use lard or olive oil , the doses do not change. Here, then, is how to prepare this gluten-free fried dumpling step by step.

Preparation of gluten-free fried dumplings

1. The first step to prepare this delicious gluten free fried dumpling recipe is to sift the flour into a bowl so that no lumps form during preparation.
2. In a small bowl, however, dissolve the fresh brewer's yeast with 50 ml of water ( half the total ) and the teaspoon of sugar and honey.
3. Once melted, add a spoonful of flour taken from the total, mix and let this mixture rest for 30 minutes covered with cling film.
4. Once the necessary time has passed, the mixture will have doubled or tripled in volume. Transfer it into a larger bowl and add the previously sifted flour, lard or oil, water and salt. Start kneading.
5. Move the dough onto a well-floured work surface and with the help of a rolling pin obtain a sheet about 3 millimeters thick. With a wheel you obtain squares or diamonds.
6. Place them on a clean, dry cloth and cover them with a sheet of baking paper. Let them rest for about an hour and a half .
7. Then, place a pan with high sides on the heat and heat the seed oil. When the oil is ready, fry 2 or 3 pieces at a time for about 2 or 3 minutes per side . They should be puffy and golden. Let them rest for 15 minutes before filling them to soften them a little and enjoy!

storage

If you have some fried gnocchi left over, you can store them for a maximum of 1 day in an airtight container. And if you don't have intolerances, don't miss out on the classic recipe !

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