Gnocco Fritto with Giorgio's Baby Burrata

Gnocco Fritto with Baby Burrata

Serves: 4 - 6 people

Prep: 35 mins

Cook: 5 mins

Total: 40 mins

Ingredients

500 g plain flour

1 tsp fine sea salt

2 tbsp extra virgin olive oil

250 ml water (lukewarm)

Neutral oil, for frying (sunflower)

250g thinly sliced prosciutto

2 x 90g Giorgio's Baby Burrata

Instructions

Step 1

To make the dough, place theflour and salt in a bowl. Add the olive oil and gradually pour in the water,mixing until a soft dough forms. Knead for 5 minutes, or until smooth. Coverand rest at room temperature for 30 minutes.

Step 2

On a lightly floured surface,roll the dough thin (about 2–3 mm thick). Cut into diamonds or rectangles.

Step 3

Heat the oil to 180°C. Fry the gnocco in batches for 30 to 60 seconds, turning once, until puffed and golden. Drain on paper towel and sprinkle lightly with sea salt while hot.

Step 4

Serve warm alongside thinly sliced prosciutto and Baby Burrata.

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Notes

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