Ingredients for: 4 people
Preparation time: 60 minutes
Difficulty: Medium

INGREDIENTS

For the Gnocco Fritto:

• Type 0 flour, 500 g;
• Water, 200 g;
• Fresh brewer’s yeast, 8 g;
• Lard, 70 g;
• Sugar, 1 tsp;
• Salt, 12 g;
• Oil for frying.

For the arugula pesto:

• Arugula, 80 g;
• Grated Grana Padano DOP cheese, 20 g;
• Pine nuts, 20 g;
• Extra-virgin olive oil;
• Water;
• Salt.

For the topping:

• Squacquerone cheese, 280 g;
• Anchovy fillets in white truffle-flavored oil.

preparation

• Take 60 g of flour and 60 g of water aside.
• Steep the fresh yeast in this amount of water, then add the sugar and flour.
• Mix well, place in a container, cover with kitchen wrap and let rise in a warm place (around 25°) until the dough has doubled in volume (this will take about 1 hour).
• Once the dough has doubled in volume, incorporate the remaining flour and water, a little at a time.
• Then add the salt and continue kneading.
• Add the lard, one flake at a time, and knead until smooth.
• Place in bowl that has been lightly greased with lard, cover with kitchen wrap and let rise again in a warm place (around 25°) for about 2 hours.
• After the resting time has elapsed, roll out the dough with a rolling pin to a thickness of about 3 mm and cut into rectangles.
• Heat the frying oil to 170°C, then fry a few pieces at a time, turning them over after about a minute so that they turn golden brown on all sides.
• For the arugula pesto, blend all the ingredients in a food mixer until smooth and homogeneous.
• Serve the Gnocco Fritto with a topping of squacquerone cheese, arugula pesto, and Anchovies in white truffle-flavored oil.