Gnocco Fritto with Baby Burrata & Prosciutto

Crisp, golden gnocco fritto served warm and pillowy, topped with delicate slices of prosciutto and finished with creamy baby burrata that melts gently over the bread for a rich, savoury bite.

Ingredients

500 g plain flour

1 tsp fine sea salt

2 tbsp extra virgin oliveoil

250 ml water (lukewarm)

Neutral oil, for frying (sunflower or peanut)

250g thinly slicedprosciutto

2 x 120g That’s Amore BabyBurrata

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Instructions

Step 1

To make the dough, place the flour 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. Cover and 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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