Make the Dough

In a small bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.

In a large bowl, mix flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir to form a shaggy dough.

Turn the dough out and knead 8–10 minutes until smooth and elastic.

Transfer to a lightly oiled bowl, cover with a towel, and let rise in a warm place for 1–2 hours until doubled.

Shape and Rest

Punch down dough. Divide into portions and roll each into a sheet about ⅛ inch thick.

Cut into 2–3 inch squares or rectangles.

Place on a tray, cover, and let rest 30–45 minutes.

Fry the Gnocco Fritto

Heat avocado oil in a deep pan to 350°F.

Fry dough squares in batches, 1–2 minutes per side, until puffed and golden.

Remove with slotted spoon and drain on paper towels. Serve immediately.