| 摘要 |
A food composition is described for fried gnocco comprising flour and optionally lard, wherein when the lard is present, the lard quantity is less than 2% of the flour quantity. Methods for preparing fried gnocco are also described. Fried gnocco obtained by frying the described food composition may be softer, more easily digested, more consistent/uniform and non-deformed in appearance, and/or easily prepared. |
