Kitchen Recipe Collection
Italian Gnocco Fritto
Pillowy, hollow squares of fried dough from Emilia-Romagna, traditionally served warm alongside platters of thinly sliced cured meats and soft cheeses.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 95 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- all-purpose flour
- strutto (pork lard) or olive oil
- milk or water
- active dry yeast or baking powder
- salt
- oil or strutto (for frying)
- prosciutto, mortadella, or salami (for serving)
Equipment
- Rolling pin
- Pastry wheel
- Deep fryer or heavy skillet
Instructions
- 1
Make Dough
Dissolve yeast in warm milk. Mix with flour, salt, and lard (or olive oil) until a smooth, elastic dough forms.
- 2
Proof
Cover the dough and let it rest/rise for at least 1 hour (if using yeast) or 30 minutes (if using baking powder).
- 3
Roll Out
Roll the dough out on a lightly floured surface until it is very thin, about 1/8 inch thick.
- 4
Cut
Using a fluted pastry wheel or a knife, cut the dough into diamonds or rectangles (about 2x3 inches).
- 5
Heat Fat
Heat a large amount of oil (or traditionally, melted lard) in a heavy skillet to 350°F (175°C).
- 6
Fry
Carefully drop the dough pieces into the hot fat. They should puff up immediately like little balloons.
- 7
Turn
Fry for barely 1 minute per side until lightly golden. Do not overcook; they should remain pale and soft on the inside.
- 8
Drain
Remove with a slotted spoon and drain on paper towels.
- 9
The Pairing
Prepare a platter of high-quality cured meats (Prosciutto di Parma, Mortadella) and soft cheese (Stracchino).
- 10
Serve
Serve the gnocco fritto piping hot. The heat of the dough will gently melt the fat of the cold cuts laid upon them.
Cooking Tips
- The dough must be rolled very thin, otherwise, it will not puff up and create the hollow center.
- Frying in strutto (lard) gives the most authentic flavor and a lighter, less greasy texture than vegetable oil.
Variations
- Crescentina: The same concept from Bologna, though slightly thicker and often round.
Chef's Notes & Storage
- Despite the name 'gnocco', this has absolutely nothing to do with potato gnocchi.
Nutrition Estimate
310 calories · 6g protein · 35g carbs · 16g fat · 1g fiber per serving
