1. Heat the milk in a small pan until just lukewarm. Remove from the heat and whisk in the yeast. Place the flour in a large bowl and make a well in the centre. Pour in the milk and yeast, add the lard or butter and a good pinch of sea salt, and work the milk through the flour with your hands until you have a soft dough. Knead for three minutes until smooth, then shape into a ball and set aside in a warm place, in a bowl covered by a cloth, for two to three hours or until doubled in size.

2. Divide the dough in two and roll out each ball as finely as you can on a floured bench. Cut into 6 cm squares with a ravioli cutter.

3. Heat the oil to 180C, and fry several gnocchi at a time until puffed and golden. Drain well and serve while still warm.