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Gnocco Fritto

Gnocco fritto is a traditional Italian dish from the Emilia-Romagna region, known for its crispy, golden pockets of fried dough. This dish is often served as an appetizer or snack, paired with cured meats such as prosciutto, mortadella, or salami, and creamy cheeses such as stracchino or gorgonzola. Originally a peasant food, gnocco fritto was created to make use of simple ingredients, transforming them into a luxurious treat. It is deeply tied to the culinary traditions of Emilia-Romagna, showcasing the region's love for hearty, flavorful fare. 

Recipe Servings: 4–6

Prep Time
15 minutes
+ 2 hours resting
Cook Time
15 minutes
Total Time
2 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • ½ cup (120 ml) warm water
  • 1 tsp (5 ml) sugar
  • 1 packet (2¼ tsp/11 ml) active dry yeast
  • 3 cups (375 g) all-purpose flour
  • 1 tsp (5 ml) salt
  • ½ cup (120 ml) whole milk (or water, for vegan)
  • 2 Tbsp (30 ml) lard (or olive oil, for vegan)
  • Vegetable oil, for frying

Directions

  1. In a small bowl, combine the warm water and sugar. Sprinkle the yeast on top, stir, and let it sit for 5–10 minutes until frothy.
  2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, milk (or water), and lard (or olive oil). Mix until a soft dough forms.
  3. Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rest in a warm spot for 2 hours, or until it doubles in size.
  4. Roll out the dough on a floured surface to about ⅛ inch (3 mm) thickness. Cut the dough into rectangles or squares, about 3 inches (7–8 cm) wide.
  5. Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry the dough pieces in batches, turning occasionally, until they puff up and turn golden brown, about 1–2 minutes per side. Remove with a slotted spoon and drain on paper towels.
  6. Serve the gnocco fritto warm, paired with cured meats, cheeses, or even sweet spreads for a dessert variation.

Notes

  • This recipe can be made vegan by using olive oil instead of lard and water instead of milk.
  • For extra flavor, sprinkle a pinch of salt over the fried dough while it’s still warm.
  • Leftover dough can be refrigerated for up to 1 day and fried fresh as needed.