📝 About This Recipe
Hailing from the heart of Emilia-Romagna, Gnocco Fritto is a legendary Italian antipasto consisting of pillowy, diamond-shaped dough fried until it puffs into golden air-filled cushions. Traditionally fried in lard for an incomparable crunch and flavor, these warm treats are designed to be draped with paper-thin slices of salty Prosciutto di Parma or buttery Mortadella. It is the ultimate communal dining experience, balancing the heat of the dough with the melt-in-your-mouth richness of premium Italian cured meats.
🥗 Ingredients
The Dough
- 500 grams 00 Flour (plus extra for dusting)
- 125 ml Whole Milk (lukewarm)
- 100 ml Sparkling Water (room temperature)
- 50 grams Lard (Strutto) (high quality, softened)
- 7 grams Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to activate the yeast)
- 10 grams Fine Sea Salt
Frying Medium
- 1 liter Lard or Peanut Oil (for deep frying)
For Serving (The Salumi)
- 150 grams Prosciutto di Parma (sliced paper-thin)
- 150 grams Mortadella Bologna (with pistachios if preferred)
- 100 grams Salame Felino (sliced on a bias)
- 200 grams Stracchino or Squacquerone Cheese (soft, spreadable Italian cheese)
👨🍳 Instructions
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1
In a small bowl, combine the lukewarm milk, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy and activated.
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2
Sift the 00 flour into a large mixing bowl or onto a clean wooden work surface, forming a mound with a large well in the center (the 'fontana').
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3
Add the softened lard and the yeast mixture into the center of the well. Begin incorporating the flour from the inner edges using a fork.
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4
Slowly pour in the sparkling water and the sea salt. The carbonation in the water helps create a lighter, crispier texture during frying.
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5
Knead the dough by hand for about 10 minutes. You are looking for a smooth, elastic, and slightly firm consistency. It should not stick to your hands.
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6
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for 60 to 90 minutes, or until doubled in size.
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7
Once risen, punch the dough down to release the air and transfer it to a lightly floured surface.
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8
Roll out the dough using a rolling pin until it is approximately 3mm (1/8 inch) thick. It is important to keep the thickness consistent for even puffing.
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9
Using a fluted pastry wheel or a sharp knife, cut the dough into diamonds or rectangles roughly 3 inches long.
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10
In a deep heavy-bottomed pan or Dutch oven, heat your lard or oil to 180°C (350°F). Use a thermometer to ensure accuracy.
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11
Fry the dough pieces in small batches (3-4 at a time) to avoid dropping the oil temperature. They will puff up almost instantly.
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12
Fry for about 1 minute per side until they are a pale golden brown. Use a slotted spoon to flip them halfway through.
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13
Remove the fried dough and place them on a tray lined with paper towels to drain any excess fat.
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14
Serve immediately while piping hot, piled high in a basket lined with a cloth napkin to keep them warm.
💡 Chef's Tips
For the most authentic flavor, use lard (strutto) for frying; it provides a higher smoke point and a traditional savory note. Avoid rolling the dough too thin, or it won't have enough structure to puff; too thick, and the center will remain doughy. Ensure the oil is at the correct temperature before adding dough; if it's too cold, the dough will absorb grease and become heavy. If you cannot find 00 flour, all-purpose flour can be used, though the texture will be slightly less silky. Keep the cut dough covered with a light towel while you fry in batches to prevent them from drying out.
🍽️ Serving Suggestions
Pair with a chilled glass of Lambrusco di Sorbara—the acidity and bubbles cut through the richness of the lard and salumi perfectly. Serve alongside a bowl of pickled vegetables (Giardiniera) to provide a vinegary crunch. Spread a little Squacquerone or Stracchino cheese on a hot gnocco before topping with a slice of Culatello. For a sweet twist, save a few pieces of fried dough to dust with powdered sugar or dip in Nutella for dessert. Arrange the salumi on a large wooden board so guests can assemble their own 'sandwiches' by splitting the hot dough.