Baked Fattened Dumplings

Pour the fresh yeast In a cup, add the sugar and dissolve it in a portion of the warm milk and water. Let it sit for about 10 minutes, until the liquid is smooth and a light foam appears on the surface, indicating the yeast is ready for the dough.

Arrange the flour in a fountain shape on a cutting board and pour the liquid with the yeast into the center. Add the lard, the remaining milk and water and a small amount of salt. Gradually incorporate the flour from the inside out, until you obtain a mixture consistent and quite smooth, without dry parts.

Transfer the dough into a baking pan Lightly greased or floured. Cut a cross into it, cover it with a cloth, and let it rise for about 2 hours in a warm place. Wait until it visibly increases in volume and the surface becomes puffy and soft.

Take the leavened dough and work it again, incorporating the ciccioli pork or mixed prosciutto And pancetta Coarsely chopped. Distribute them evenly and set aside about a third for the topping, avoiding deflating the dough excessively while working.

Cover a baking sheet with parchment paper and transfer the seasoned dough to the center. Spread it out with your hands, smoothing it out until you obtain a uniform layer about 2 centimeters (0.79 in) high. Work with even pressure: the surface should be compact, without any noticeably thinner areas or lumps of dough.

Spread the mixture over the surface ciccioli Set aside and press them lightly into the dough, so they will stick together during cooking. Finish with a sprinkling of coarse salt, but don't overdo it because ciccioli, ham and pancetta they already provide flavor.

Preheat the oven to (392°F) 200°C, then bake the baking sheet and cook the gnocchi. Check the cooking by observing the surface: it should appear golden brown, with the ciccioli Lightly toasted and the dough cooked through. Serve after letting it cool slightly.