📋 Gnocco Fritto Dough Recipe - Fried Italian Street Food

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.

Course Bread

Cuisine Italian

Keyword fried dough with honey, fried street food, gnoccho fritto

Prep Time 30

Cook Time 30

Resting time 3

Total Time 4

Servings People

Calories 231kcal

Author Laura Tobin

Equipment

Ingredients

4 cup all-purpose flour Flour type 0 if you can find it
1 cup fresh water
3 tablespoon fresh water to activate the yeast
⅓ cup Lard
1 package Yeast 2 tbsp
1 teaspoon salt
vegetable oil for frying

US Customary - Metric

Instructions

Making the Dough

Dissolve the yeast in 3 tablespoon of lukewarm water, ⅓ of the total flour, and the sugar.
3 tablespoon fresh water, 1 package Yeast, 4 cup all-purpose flour
Let it activate for 1 hour
1 cup fresh water, 4 cup all-purpose flour
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
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
⅓ cup Lard
In the end, add the salt and finish the kneading.
1 teaspoon salt
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.

Frying

Heat the oil on medium heat, but be cautious not to let it get too hot.
vegetable oil for frying
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 it becomes golden brown on both sides, which usually takes about 1-2 minutes per side.
Once cooked, remove the gnocchi from the pan and place them onto the paper towels to drain excess oil.
Serve these crispy pillows of fried dough with a variety of cured meats and cheeses

Video

Notes

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

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

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.

Nutrition