Method

• 1.
  Combine yeast, sugar and 1/4 cup (60ml) warmed milk in a bowl, cover and stand for 10 minutes or until frothy. Add flour, butter, 1 tsp salt flakes and remaining 150ml warmed milk, and stir until combined. Transfer to a lightly floured surface and knead for 8 minutes or until smooth and elastic.
• 2.
  Transfer to a greased bowl, cover and stand in a warm place for 1 hour 30 minutes or until doubled in size. Knock out air from dough with a single punch, then transfer to a floured surface. Gently roll out to 1cm thick and cut into 5cm squares. Transfer to a tray lined with baking paper, cover and stand in a warm place for 30 minutes to increase in size slightly.
• 3.
  Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 170°C (a cube of bread will turn golden in 2 minutes when the oil is hot enough). In 3 batches, deep-fry gnocco fritto, turning halfway, for 4 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Scatter with parmesan while warm.
• 4.
  Serve warm with prosciutto, fig jam and pear, and scatter with basil leaves.