Authentic Gnocco Fritto (Fried Dough Clouds)

In a large bowl, combine the flour, lard, baking powder, and salt.

Gradually add the water, mixing until a smooth dough forms. Knead for about 5 minutes until elastic.

Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Heat the lard or vegetable oil in a deep fryer or large pot to 180°C (350°F). Use a thermometer to ensure accuracy.

On a lightly floured surface, roll out the dough to about 2-3mm thickness.

Cut the dough into small diamonds or squares (approximately 5x5 cm).

Carefully drop a few pieces of dough into the hot oil, ensuring not to overcrowd the fryer.

Fry for 1-2 minutes per side, until golden brown and puffed up.

Remove the gnocco fritto with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Serve immediately, traditionally with cured meats and cheeses.