1/2 ounce ( 10 grams) cake yeast (or 2 teaspoons dry yeast)
1/4 cup warm water ( 105°F to 115°F)
1 cup unbleached all-purpose flour
2 tablespoons unsalted butter at room temperature
About 1 teaspoon carbonated mineral water
Olive oil for deep-frying
12 slices prosciutto di Parma, pancetta, and/or culatello di Zibello
In a small bowl, combine the yeast and the warm water and stir until the yeast is dissolved. Let stand until foamy, about 10 minutes.
Mound the flour on a work surface and make a well in the center. Add the yeast mixture, butter, and enough mineral water to produce a soft dough. Knead until smooth.
Put the dough in a medium bowl and cut an X on top. Cover and let rise for at least 20 minutes or up to 1 hour, or until the dough has doubled.
Transfer the dough to a lightly floured work surface. Roll the dough out to a 1/4-inch thickness. With a knife, cut the dough into 2-inch-wide diamonds.
In a large, heavy saucepan, heat 3 inches of oil over medium-high heat until hot, but not smoking. Add the dough pieces a few at a time. Fry, turning once, for about 2 minutes on each side, until golden brown. Using a wire skimmer, transfer to paper towels to drain. Place in a low oven to keep warm while frying the remaining pieces. Place the gnocco on a platter, drape with the desired meats, and serve warm.