Gnocco al Forno (my version)

This is my version of a traditional Italian recipe originating from Emilia Romagna.

Bake it and serve it warm with a selection of cheese and charcuterie or put it on a table for your guests to nibble during a cocktail party.

​Difficulty level:
Cooking Time:	About 10 minute, until gold.
Oven Temperature:	210˚C
​Cooking Method:	​Static Oven with a pot of water inside

Ingredients for 4 to servings:

Using Sourdough Starter 220g White Flour (W250) 60g Lard 100g Water 10g salt 100g Sourdough Starter

​Using Dried Yeast 300g White Flour (W250) 60g Lard 120g Water 10g salt 10g Dried Yeast

Steps:

1. In the mixing bowl mix the yeast with the water.

2. Add the flour and start kneading it. If you use a stand mixer attach the dough hook and mix at speed 2 for about 10 minutes.

3. Add 20g of softened lard, and continue kneading until it is well incorporated. Continue until all the lard is added.

4. Add the salt and continue kneading until the dough becomes very firm and smooth.

5. Remove the dough from the mixer and leave it to rest on a wood surface, covered with a bowl for about 1 hour.

6. Round the dough and put it in a proving bowl to leaven until it has doubled its volume.

7. Gently roll out the dough on the floured work surface using a rolling pin until it is about 2mm thick.

8. Fold the dough in half and roll it again using a rolling pin until it is about 2mm thick.

9. Cut the dough into diamond shaped pieces (choose the dimension you prefer) and leave to rest for about 2 or 3 hours.

10. Bake on a pizza stone or on a oven tray and serve warm.

Just before executing step 8 spread a layer of 'nduja for a spicy snack.