Ingredients

Equipment Needed

• •Large wooden board or clean work surface for kneading
• •Rolling pin
• •Sharp knife or pastry wheel
• •Deep heavy pot or Dutch oven for frying (at least 4 inches deep)
• •Deep-fry or candy thermometer
• •Spider or slotted spoon
• •Paper towel-lined tray for draining

Instructions

1. 1

   Make the dough

   Mound the flour on a large wooden board or clean work surface. Make a well in the center. Add the softened lard, salt, and baking powder to the well. Begin incorporating the flour into the center, working with your fingertips. Add the milk gradually, mixing as you go. When the dough becomes shaggy and holds together, begin kneading.

   The lard must be soft, almost spreadable. Cold lard will not incorporate properly and you will fight the dough for the next ten minutes.
2. 2

   Knead until smooth

   Knead the dough vigorously for 8 to 10 minutes. Push it away from you with the heel of your hand, fold it back, rotate a quarter turn, and repeat. The dough should become smooth, elastic, and slightly tacky but not sticky. If it clings to your hands, add flour sparingly. If it cracks and resists, your lard was too cold or you added too little milk. Adjust accordingly.

3. 3

   Rest the dough

   Shape the dough into a ball, wrap it tightly in plastic, and let it rest at room temperature for at least 30 minutes. The gluten must relax or rolling will be a battle. You can rest it up to 2 hours. Do not refrigerate; the lard will harden and the dough will become difficult to work.

4. 4

   Roll and cut

   Divide the dough into four portions. Work with one at a time, keeping the rest covered. Roll each portion very thin, about 2 millimeters, nearly translucent. The thinner you roll, the more dramatically it will puff. Cut into rectangles roughly 8 by 10 centimeters, or diamonds if you prefer. Make two small slits in the center of each piece with a sharp knife.

   The slits are not decorative. They allow steam to escape evenly so the gnocco puffs uniformly instead of forming one large bubble that deflates.
5. 5

   Heat the frying fat

   In a deep, heavy pan or Dutch oven, heat the lard or oil to 180°C (350°F). Use a thermometer. The temperature matters enormously. Too cool and the gnocco absorbs fat, becoming greasy and heavy. Too hot and the outside browns before the inside cooks through. Maintain this temperature throughout frying.

6. 6

   Fry until golden

   Slide two or three pieces of dough into the hot fat. Do not crowd the pan. They will sink briefly, then rise and begin to puff dramatically. Use a spider or slotted spoon to gently press them under the surface and turn them. They should puff into pillows and turn golden on both sides, about 1 to 2 minutes total. The sound should be vigorous bubbling, not lazy sputtering.

7. 7

   Drain and season

   Transfer the fried gnocco to a tray lined with paper towels. Sprinkle immediately with flaky salt while the surface is still hot enough to make it stick. The gnocco should feel almost weightless in your hand. If they feel heavy or dense, your oil was not hot enough.

8. 8

   Serve immediately

   Gnocco fritto waits for no one. Arrange the warm pieces on a wooden board or in a cloth-lined basket alongside the sliced salumi. The prosciutto should be draped loosely, not stacked. Guests wrap the ham around the warm bread and eat with their hands. This is not elegant food. It is honest food. Serve while still crackling.

Chef Tips

• •Ask your butcher for leaf lard, rendered from the fat around the kidneys. It has the cleanest flavor and highest smoke point. Ordinary lard works, but leaf lard is superior for both the dough and the frying.
• •If you cannot find lard for the dough, cold unsalted butter cut into small pieces is acceptable. The texture will be slightly different, more like a biscuit than the authentic tender crumb, but edible. For frying, vegetable oil or peanut oil will work, though the flavor will not be the same.
• •The prosciutto must be sliced thin enough to see through. Thick-cut prosciutto is chewy and fights the delicate bread. A good Italian market will slice it properly. Supermarket prosciutto is often too thick.
• •Do not attempt to keep gnocco fritto warm in an oven. They will steam and become leathery. Fry in batches and serve each batch immediately while you fry the next. Your guests can begin eating while you continue cooking.

Advance Preparation

• •The dough can be made up to 6 hours ahead and held at room temperature, tightly wrapped. Do not refrigerate.
• •You can roll and cut the pieces up to 1 hour before frying. Lay them in a single layer on parchment-lined sheet pans, covered with a kitchen towel.
• •The salumi can be sliced and arranged on its serving platter, covered tightly, up to 2 hours ahead. Refrigerate, then bring to cool room temperature before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 230g)