Gnocco fritto with lemony mascarpone & pistachio pesto

Method

• step 1

  Warm the milk in a small pan over a low heat until just steaming, then set aside to cool slightly.

• step 2

  Sift the flour into a large bowl and stir in 1½ tsp fine sea salt. Rub in the butter until finely distributed, then stir in the yeast. Pour in the warm milk and use a spatula to combine, then turn the rough dough out onto a work surface. Knead for 5-7 mins until smooth, then shape the dough into a ball. Lightly oil the bowl and return the dough to it, then cover and leave to rise in a warm spot for about 1 hr 30 mins, or until doubled in volume.

• step 3

  Meanwhile, put the pistachios, basil, pecorino and half each of the lemon zest and juice in a food processor, and blitz to crumbs. Stream in the olive oil, pulsing as you do, until you have a pesto – keep it chunky, or blitz until smooth. Season and set aside.

• step 4

  Put the mascarpone in a bowl and beat to loosen, then add the remaining lemon zest and juice. Season lightly and set aside.

• step 5

  Heat the vegetable oil in a large saucepan to 170C (see tip below). Put a wire rack on top of a large tray and set aside. Roll the dough out to a 40cm square, about ½cm thick. Slice the larger square into 7cm squares using a knife or pizza cutter, then fry the squares in the hot oil for 1 min, gently stirring and flipping until lightly golden and puffed up. Do this in batches so you don’t overcrowd the pan. Remove to the prepared wire rack and leave to cool slightly.

• step 6

  Serve the fried dough on a large platter with the pesto and mascarpone in bowls alongside for dunking, or split the dough open and spoon the them inside to serve.