Let the brewer's yeast melt in lukewarm water in a small bowl. 

Sift the flour in a bigger bowl and make a well in the centre. Place the salt, lard, and melted brewer's yeast in it.

Work the dough first in the bowl and then on a flat surface, until it's well combined and smooth. It will take around 7-10 minutes of work by hand, or you can use a standing mixer.

Shape the dough into a ball and put it back in the bowl and cover it with a towel. 

Let the dough rise in a lukewarm place for an hour.

Roll the raised dough with a rolling pin to 3mm thickness. 

 Cut the dough with a sharp knife into 3/4 cm squares or rhombi, using up all the dough. 

In a deep pot, heat up the lard to 180°C - if you don't have a thermometer, just put some of the dough inside and when it starts puffing and rising to the top it means it's the right temperature. 

Fry 1-2 at the time. You will see the gnocco puff up and get golden, with the help of a fork, roll them over so they get golden on both sides.

With the help of a slotted spoon, take out the gnocco and place them on a plate lined with paper towels.

Serve warm with sliced meat and cheese on the side.