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You are here: Home / Recipes / Appetisers / GNOCCO FRITTO

GNOCCO FRITTO

April 18, 2012 By Manu 15 Comments

Gnocco Fritto

Today’s Regional Italian dish comes from the region of Emilia Romagna, an area where you find some of the best Italian food.  Prosciutto di Parma, Mortadella, Culatello, Parmigiano Reggiano, Tortellini, just to name a few, all come from here.  It is “foodie heaven” and I cannot recommend it enough for a taste of amazing Italian food.  Gnocco fritto is a delicious “fried dough” that is always served with cold meats and cheeses.  There are many recipes for it, in fact I think almost every family has their own version.  I used to make one with no yeast (I may also post that recipe later on), but I like this version more.  It is very easy to make and it tastes fantastic… and the good thing is you can serve it as a savoury dish or as dessert: just fill it with jam or Nutella!  Enjoy!

 

Recipe adapted from Giallo Zafferano 

Ingredients:
175 ml – 5.9 oz. water
500 gms – 1.1 lbs flour
4 gms – 0.15 oz. yeast
70 gms – 2.5 oz. lard
10 gms – 0.35 oz. salt
1 tsp sugar

Vegetable oil for deep frying

Dissolve the yeast and sugar in 50 ml – 1.7 oz. of lukewarm water, stir well and add 2 tbsp of flour.  Mix well until you get a smooth batter.  Let it rest for half an hour.

In the meantime, dissolve the salt in the remaining lukewarm water (1).  Now put the rest of the flour and lard in the bowl of a mixer fitted with the hook attachment (2).  Add the batter and the salty water to it (3).  Knead for a few minutes until you get a smooth and pliable dough (4).  Make it into a ball (5) and make a cross on it with a knife (6).  Sprinkle it with flour and keep it aside to rise.  The original recipe called for 4 hours of proofing time, but I was in a hurry and allowed it only 2 hours.  They came out just as perfect… so if you do not have 4 hours to spare, it is ok to keep it for less.

Now you can roll the dough into a 3 mm – 0.1 inch thick sheet and cut out 8 to 10 cm (3 to 4 inches) long diamond shapes.

Deep fry them in hot vegetable oil until golden and puffy.  Transfer them onto a plate lined with kitchen paper to drain the excess oil.

Gnocco Fritto

Serve warm with cheeses and cold meats (you can also slice them in half and make “sandwiches” with them).  They are perfect with salami, mortadella, prosciutto and soft or semi soft Italian cheeses.

Gnocco Fritto

Or… you can fill them with jam or Nutella for a sweet treat!  Enjoy!

Gnocco Fritto

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Related Posts:

  • Baked Nutella Iris
  • Piadina Romagnola with Mortadella and Stracchino and a Barilla Cooking Class
  • MEAT FILLED APULIAN PANZEROTTI
  • LASAGNE VERDI
  • BAKED LASAGNE

Filed Under: Appetisers, Bread, Desserts, Finger food, Italian, Mains, Regional Italian Dishes, Sandwiches, Snack, Street Food Tagged With: appetizers, bread, dough, Emilia Romagna, gnocco fritto, Italian, Italy, main dish, nutella, Regional Italian Dishes, sandwich, Street Food

« BALSAMIC, MAPLE & MISO GLAZED PORK SPARE RIBS WITH SWEET & SOUR CAULIFLOWER QUENELLES
GAJAR KA HALWA – CARROT HALWA »

Comments

  1. Maureen @ Orgasmic Chef says

    April 19, 2012 at 2:10 am

    We always had fried bread dough as a kid but we ate ours with maple syrup. I loved it but then I’d never had this before! Yum!

    Reply
  2. Kiri W. says

    April 19, 2012 at 2:30 am

    Oh wow – I’ve never seen this before. It looks delicious, especially with Nutella! Mmmmm. Something new to try 🙂

    Reply
  3. Giulietta | Alterkitchen says

    April 19, 2012 at 3:43 am

    I love gnocchi fritti.. they are a real guilty pleasure 🙂

    Reply
  4. Anna @ the shady pine says

    April 19, 2012 at 7:21 am

    When you put fried and dough together like that, it’s so hard to resist!

    Reply
  5. Nuts about food says

    April 19, 2012 at 6:55 pm

    Che bontà!

    Reply
  6. Mi Vida en un Dulce says

    April 19, 2012 at 11:36 pm

    Delicious…!!! And you can eat it with Nutella…!!!
    Manu, can I use vegetable grease (shortening) instead of lard?

    Reply
    • Manu says

      April 20, 2012 at 7:12 am

      Hi Nydia! Yes, go for it!!! :-))) Let me know if you like it!

      Reply
  7. Purabi Naha says

    April 20, 2012 at 1:05 am

    When I visit Italy, I’ll surely visit this place Emilia Romagna because I loved this very much and would love to try out other delicacies of this region! Lovely clicks Manu!!

    Reply
  8. mjskit says

    April 20, 2012 at 11:44 am

    It seems every culture has its little pillows of goodness! These are similar to what we make in NM called sopapillas. The only differences are baking powder instead of yeast and no sugar. I like the use the sugar! 🙂 We usually serve sopapillas with honey or stuff then with meat, chile and cheese similar to your sweet nutella or meats and cheese. I like the use of yeast and am curious to see how that changes the flavor. Might just have to find out. 🙂 Thanks for sharing more of your culture!

    Reply
  9. Javelin Warrior says

    April 20, 2012 at 2:19 pm

    Light and pillowy and crispy and…amazing. I’m drooling =) I really love how these can be either sweet or savory – and beautiful no matter what. I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure to be following your creations…

    Reply
  10. Annie says

    April 21, 2012 at 2:15 am

    I heard about these from an ex-pat American living in this area. She just loves her gnocco fritto & tigelle with salume and cheese. I think I need to make this tonight for dinner. Thank you & Ciao!

    Reply
  11. Jennifer says

    October 12, 2013 at 12:22 pm

    Are these okay to make a few hours ahead of time, before a party? Have you done that b4?

    Reply
    • Manu says

      October 13, 2013 at 3:30 pm

      Hi Jennifer. I have never made this in advance, but I have read that you can make the dough, roll it and shape it and then freeze the cut out shapes. When you want to serve it, just fry them from frozen. Hope it helps!

      Reply
      • Elliott says

        February 12, 2018 at 1:04 pm

        How many does this recipe make?

        Reply

Trackbacks

  1. 3 Wines to Taste in Emilia-Romagna - Travel Emilia Romagna | Travel Emilia Romagna says:
    January 25, 2017 at 12:23 am

    […] sip: freshness, bubbles and red fruit aromas cannot mislead you. The perfect pairing? Tigelle & Gnocco Fritto with pork cold cuts, because its bubbles are perfect to clean the […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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