Gnocco Fritto Dough Recipe - Fried Italian Street Food

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Gnocco fritto, a delicious appetizer from Emilia Romagna, is a classic Italian dish. A light and airy fried dough that has gained popularity across the country. This versatile and delicious Gnocco fritto dough is prepared using simple ingredients like flour, water, lard, and a leavening agent. Soft and puffy, it is often served alongside a variety of cold cuts and cheeses, making it an ideal and delightful starter.

gnoccho fritto served with culatello and bacon

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Ingredients
Instructions
Serving Suggestions
Variations and Adaptations
Cultural Significance
FAQ
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📋 Gnocco Fritto Dough Recipe - Fried Italian Street Food

This traditional Emilian recipe can transform any meal into a memorable culinary experience.

As a popular street food, it is typically shaped into diamonds or little rectangles and then fried to perfection.

Depending on the area of Emilia-Romagna, it goes by different names and slight variations in the recipe.

It is also known as torta fritta, crescentina, chisulén o burtléina, gnocc frett or gnocchi fètt depending on the city of origin.

This delightful appetizer perfectly accompanies various cold cuts, cheeses, and dips, making it a staple of Emilian cuisine.

For more fried dough recipes, you can find: Fried dough Crispelle, Italian donuts, fried pizza Montanara

For more street food recipes, you can read the article: Italian street food by region

Ingredients

For the Dough

The original gnocco fritto recipe has been registered with the Chamber of Commerce in Modena.

As per the official recipe, the mandatory ingredients are:

Flour, salt and water

The optional ingredients are:

Lard, milk, sugar and yeast

In this recipe, we use the following ingredients:

Flour: Use either Italian 0 flour or all-purpose flour.
Water: Use lukewarm water to help the yeast become active and make your dough rise.
Active Dry Yeast: Choose active dry yeast or instant yeast to let your dough rise properly.
Lard: Lard is a traditional element in this recipe that adds a supple texture and flavor. If you prefer not to use lard, feel free to replace it with unsalted butter.
Salt: Just a pinch of fine salt will do the trick to season your dough.
Sugar: Depending on your preference, some recipes might also call for a teaspoon of sugar to slightly sweeten the dough and helps the yeast to activate.
Vegetable oil: When it comes to frying, you can opt for sunflower or vegetable oil. Choose your preferred oil, ensuring it has a high smoke point to avoid unwanted flavors in your finished product.

Find the measurements in the recipe card

ingredients for gnocco fritto dough with names

Toppings

Your Gnocco fritto can be accompanied by a variety of toppings.

Common choices include:

Cold cuts: Prosciutto crudo and other deli meats are popular options. Thinly sliced and laid over your fried dough, they add a delectable contrast of flavors and textures.
Soft cheese: Creamy, mild soft cheeses can be spread on your Gnocco fritto for a smooth, rich component. Stracchino and ricotta are some suitable examples.

gnocco fritto with culatello and bacon on a cutting board

Instructions

Making the Dough

To begin making your gnocco fritto dough:

Dissolve the yeast in 3 tablespoon of lukewarm water, ⅓ of the total flour, and the sugar.

Let it activate for 1 hour

mix activated yeast with remaining flour and water

Mix the remaining flour with the rest of the water and the activated yeast.

if the dough is not smooth add 2 tablespoon of water

If the dough is not smooth, add 2 tablespoon of water

Knead until the dough is smooth and elastic

Knead it until it becomes a smooth and elastic dough.

Gradually add the lard, a small piece at a time, until it is all combined

In the end, add the salt and finish the kneading.

Once kneaded, cover the dough with a clean cloth and let it rise in a warm place for approximately 1-2 hours or until it has doubled in size.

Shaping the gnocco

Once the dough has risen, cut the dough into 6 equal pieces

Roll out each piece on a lightly floured surface with a rolling pin until it's roughly ¼ in - 3-5mm thick.

Cut the dough into small squares or rectangles, about ½ in - 13 mm, according to your preference.

Hint: these measurements are recommended by the official recipe registered in the Modena Chamber of Commerce

Frying

To fry the gnocchi, I use a deep fryer; it is so much more practical when you are frying for a large dinner party.

If you don't have a deep fryer, use a frying pan.

If you are using a frying pan, pour in either vegetable oil or sunflower oil until it's about 1-2 inches deep.

Get a plate ready with paper towels for draining the fried gnocchi.

Heat the oil on medium heat, but be cautious not to let it get too hot.

When the oil is hot, carefully place a few dough pieces into the pan, making sure not to overcrowd it.

They should sizzle and begin to puff up shortly after they come into contact with the oil.

Using a slotted spoon or tongs, keep an eye on the gnocchi as they cook and turn them as needed.

Fry each piece until golden brown on each sides

Fry each piece until it becomes golden brown on both sides, which usually takes about 1-2 minutes per side.

Place on paper towel to absorb all the excess oil

Once cooked, remove the gnocchi from the pan and place them onto the paper towels to drain excess oil.

Hint: Maintaining proper hot oil temperature during the frying process is crucial.

If the oil is not hot enough, your gnocco fritto might not puff; it can burn quickly if it's too hot.

Monitor the oil temperature regularly, adjusting the heat as necessary.

Serving Suggestions

To create a perfect antipasto platter or main dish, serve these crispy pillows of fried dough with a variety of cured meats and cheeses.

Some popular accompaniments include prosciutto crudo di Parma, mortadella, salame Felino, coppa Piacentina, and culatello di Zibello.

You can also pair gnocco fritto with a range of cheeses, such as stracchino, gorgonzola, and parmigiano reggiano.

In addition to cured meats and cheeses, consider serving it with other regional bread specialties like piadina romagnola.

Piadina Romagnola piled on a cutting board

It can be served alongside your gnocco fritto, providing a variety of textures and flavors to enjoy.

When it comes to selecting the perfect beverage to complement your gnocco fritto, a regional favorite is Lambrusco wine, a slightly sparkling red wine from the Emilia-Romagna area.

This wine's light and fruity characteristics pair well with the rich flavors of cured meats and cheeses.

Additionally, the slight effervescence helps to cleanse your palate between bites, enhancing your tasting experience.

Variations and Adaptations

When it comes to preparing and enjoying Gnocco Fritto, it's important to take into account various dietary needs and preferences.

You can easily adapt this traditional recipe to suit a vegan diet with alternatives.

Replace lard with olive oil or a vegan-friendly shortening to create the dough.

You can top it with vegetables or plant-based cheeses

For a vegetarian option, you can swap out traditional cured meats for various vegetables, cheeses, and other non-meat toppings.

Parmesan and Formaggi: Replace meat toppings with flavorful cheeses like parmesan, mozzarella, or gorgonzola. These create a filling, protein-rich alternative that complements the dough nicely.
Vegetables: Add grilled or marinated vegetables like eggplant, zucchini, or tomatoes.

Cultural Significance

Gnocco fritto holds a special place in the tradition and culinary culture of the Emilia-Romagna region in Italy.

With its roots in the Ancient Roman and Etruscan culinary cultures, enriched by bread and flatbread recipes, Gnocco fritto also reflects the influence of the Longobard invasion, which introduced lard and frying techniques to the area during the XI century.

As a popular street food, Gnocco fritto is enjoyed by people from different backgrounds and ages in Emilia-Romagna and beyond.

You'll find variations of this delicious snack according to the local history and traditions of the provinces and municipalities within the region.

In Modena it is also called "Gnocc frett" or "gnocchi fètt," and the recipe has been deposited to the Chamber of Commerce of Modena.

Ferrara has a slightly different version of Gnocco Fritto, known as Pinzin.

While the ingredients are similar, Pinzin is larger in size and somewhat thinner than the traditional Gnocco Fritto.

Other variations are torta fritta from Parma, crescentina from Bologna, chisulén o burtléina from Piacenza.

Gnocco fritto is representative of Italian cuisine's zeal for simple yet mouthwatering flavors, showcasing the time-honored tradition of transforming basic ingredients into memorable dishes.

Over time, this beloved dish has made its way into Italian street food events and festivals, ensuring its enduring significance in Italian gastronomy.

FAQ

What is the difference between gnocco fritto and pasta fritta?

Gnocco fritto and pasta fritta are delicious Italian specialties but differ in some key ways. Gnocco fritto is a deep-fried bread originating from the Emilia Romagna region, primarily made with flour, water, yeast, and lard. You may find it served as an appetizer accompanied by cold cuts or cheeses, or simply enjoyed plain. The texture of gnocco fritto is soft, puffy, and somewhat flaky. On the other hand, pasta fritta refers to various types of fried pasta dishes, where regular pasta is typically cooked and then fried. Pasta fritta can be made adding a variety of ingredients, and the final dish could be savory or sweet, depending on the fillings, toppings, or seasonings.

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