Fried Clouds: Gnoccho Fritto

1. 1

   Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.

2. 2

   Make a well in the middle of the flour and add the yeast mixture, melted butter and sparkling water.

3. 3

   Using a fork begin to incorporate the flour, starting with the inner rim of the well.

4. 4

   As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.

5. 5

   The dough will come together when half of the flour is incorporated.

6. 6

   Start kneading the dough with both hands, using the palms of your hands.

7. 7

   Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits.

8. 8

   Lightly reflour the board and continue kneading for 6 more minutes.

9. 9

   The dough should be elastic and a little sticky.

10. 10

    Place the dough in a lightly oiled bowl, cover and allow to rest for 30 minutes at room temperature.

11. 11

    Heat 4 inches of olive oil in a deep pot to 350 degrees F.

12. 12

    Pull off 1/2 of the rested and risen dough, and with a rolling pin, roll it out to a rectangle, about 1/8-inch thick.

13. 13

    With a pizza wheel cut the dough into 4-inch squares.

14. 14

    Fry them 3 at a time in the hot oil until puffed and golden brown on both sides.

15. 15

    Transfer hot clouds to paper towels to drain for 2 to 3 minutes.

16. 16

    Serve warm with Italian cold cuts.

* Per serving · 4 servings · Values may vary.