Fried Gnocchi

Serves: 4-8 people

Ingredients:
8 grams yeast
1/2 cup (120ml) milk
1 1/2 cups (180g) flour (all-pupose)
Pinch of salt
200g salami (thinly sliced)
1 cup (120g) Parmesan cheese (sliced)
4 cups (1 litre) olive oil (for frying)

Method:

1. Dissolve the yeast in the milk.

2. Heap the flour in a mound on a work surface. Make a well in the center, pour in the milk and yeast mixture, and add a little salt. Work the mixture into a soft dough.

3. Shape the dough into a ball and set aside covered, in a warm place, until doubled in volume. With a rolling pin, roll out the dough into a rectangle. Fold the rectangle into 4 and roll out once more into a rectangle.

Repeat this process 4 times. Finally, roll the dough into a single thin sheet and cut it into 2 inch by 4 inch (5 cm by 10 cm) rectangles.

4. Place a slice of salami and a slice of parmesan on one half of each piece of dough. Fold each rectangle over to enclose the filling, moistening the edges a little so they will hold together securely.

5. Heat the oil to 350°F (180°C) and fry the rectangles of dough, a few at a time. When they are puffed and nicely browned, drain them, and place them on a paper towel to absorb excess fat. Arrange on a platter and serve.