for the fried gnocco:
Dissolve the yeast in water and milk and knead to incorporate it with the flour; almost at the end of the process, add lard and salt. Stir vigorously the ingredients and let them rest for some minutes
In the meantime, after peeling the Jerusalem artichokes and cutting them into thin slices, cook them with a trickle of oil. When they are soft, blend them to obtain a cream.
Spread the dough with a rolling pin and use a pasta cutter wheel to obtain the classical fried gnocco shape. Let the dough rise, then deep-fry in frying oil at about 180°C.
Drain the gnocco and stuff it with the Jerusalem artichoke cream and with the Parma ham.