In Emilia it is called Gnocco fritto, while in my part it is called "Pinzino". No matter what you decide to call it (after all, a rose would still smell with another name, right?): This appetizer will put your mouth watering to the test! Let's prepare the fried dumplings together, in the variant without lard.
Video of the Recipe
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Identity Card of the Recipe
- 287 KCal Calories per serving
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Ingrediants
For about 30 pieces
- 250 g of Manitoba flour
- 3 g of fresh brewer's yeast or 1 g of dried brewer's yeast
- 5 g of sugar
- 130 ml of water
- 30 ml of corn oil
- 6 g of salt
For frying
- About 600 ml of peanut oil
Materials Needed
- Bowl
- Transparent film
- Scale weighs food
- Pasta cutter wheel
- Sieve
- Pot for frying
- Skimmer
Preparation
Please note
The original recipe for fried dumplings involves the use of lard, used both in the dough and in frying.
To avoid the use of saturated fats and animal fats, in this case we suggest replacing the lard with seed oil.- In a bowl, sift the Manitoba flour and make a groove in the center.
- In the center of the flour, pour the dry yeast and sugar; flush, add the warm water and mix quickly creating a soft batter, avoiding mixing the flour around the edges of the bowl.
Did you know that
With the recommended technique, a sort of leavening is made, which will allow the yeast to act better!
As an alternative to dry brewer's yeast, 6 g of fresh brewer's yeast can be used, which must be dissolved in water before being mixed with the flour.- Cover the bowl with a sheet of cling film and let it rest for half an hour, until a stable foam has formed.
- At this point, add the seed oil and mix all the ingredients, finally adding the salt. Work the dough for about ten minutes, then place it in the bowl, cover with cling film and leave to rise in a warm environment for 4 hours.
- After the necessary time, proceed with shaping the dumpling. Roll out the dough with a rolling pin until you get a thickness of 3-4 mm.
- Cut out the dough with a pizza wheel to obtain diamonds or squares from the 5 cm side.
- Pour plenty of peanut oil into a copper pan or a stone pot. When the oil reaches the right temperature (160-170 ° C), dip the turbots and fry them for 2-3 minutes on each side, turning them halfway through cooking.
The right advice
Remember that the more oil you use for frying, the less it will absorb the food! Maintain a correct temperature, not too low (to prevent the dumpling from absorbing too much oil), nor too high (to avoid burning the pasta and avoid the risk that toxic compounds are formed).- Drain the fried dumplings with a slotted spoon and serve very hot accompanying as desired with grilled vegetables and vegetable sauces (for the vegan version) or with cold cuts and cheeses (for the classic version). Those with a sweet tooth can appreciate the dumpling with hazelnut cream or jam.
Alice's comment - PersonalCooker
Once fried, the gnocco should be served immediately and cannot be preserved. However, it is possible to freeze the raw dough (before the last leavening): when you want to serve it, you can let the dough defrost at room temperature and let it rise, then proceed as per the recipe.Nutritional values and Health Comment on the recipe
The Gnocco Fritto Without Lard is a food that falls into the group of bread and the like.
Calories come mainly from lipids, followed by carbohydrates and finally proteins.
Lipids are mainly unsaturated, complex carbohydrates and peptides of medium biological value.
Cholesterol is absent, while fiber is more than significant.
Pinzini are foods that are not suitable for all diets. They should be avoided in cases of overweight, hyperglycemia, type 2 diabetes mellitus and hypertriglyceridemia.
They do not contain lactose and are suitable for the diet for this food intolerance.
By providing gluten, they are not suitable for diet against celiac disease.
They are accepted by the vegan philosophy and the ovo ovo vegetarian philosophy.
The average serving as a snack is about 30-50 g (85-145 kcal)
