📝 About This Recipe
Hailing from the heart of Emilia-Romagna, Gnocco Fritto is a legendary Italian street food consisting of pillowy, diamond-shaped dough that puffs into golden balloons when fried. Traditionally prepared with a touch of lard for an incomparable melt-in-your-mouth texture, these warm delights are designed to be draped with silky prosciutto or filled with creamy squacquerone cheese. It is the ultimate communal appetizer, representing the warm, rustic soul of Italian hospitality.
🥗 Ingredients
The Dough
- 500 grams Type 00 Flour (high-quality Italian pastry flour)
- 125 ml Whole Milk (lukewarm, about 30°C)
- 100 ml Sparkling Water (chilled, helps with the puffing)
- 50 grams Lard (Strutto) (at room temperature; can sub with butter or high-quality olive oil)
- 7 grams Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
- 10 grams Fine Sea Salt
For Frying
- 1 liter Lard or Peanut Oil (for deep frying; lard is traditional for flavor)
Traditional Accompaniments
- 200 grams Prosciutto di Parma (thinly sliced)
- 150 grams Mortadella Bologna (with pistachios if possible)
- 100 grams Salame Felino (sliced on the bias)
- 200 grams Squacquerone or Stracchino Cheese (soft, spreadable Italian cheese)
- 2 tablespoons Aged Balsamic Vinegar (for drizzling)
👨🍳 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 flour into a large mixing bowl or onto a clean wooden work surface, creating a 'well' (fontana) in the center.
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3
Add the lard (or butter/oil) 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 salt. Continue mixing until a shaggy dough starts to form.
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5
Knead the dough by hand for about 10 minutes. It should become smooth, elastic, and slightly tacky but not sticky. If using a stand mixer, use the dough hook on medium speed for 6-7 minutes.
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6
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and leave to rise in a warm, draft-free spot for 2 hours, or until doubled in size.
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7
Once risen, gently deflate the dough and transfer it to a lightly floured surface. Roll it out using a rolling pin to a thickness of about 3-4 millimeters (roughly 1/8 inch).
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8
Using a fluted pastry wheel or a sharp knife, cut the dough into diamonds or rectangles, approximately 8-10 cm (3-4 inches) in size.
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9
Heat your frying fat (lard or oil) in a deep, heavy-bottomed pan until it reaches 170-180°C (340-350°F). Use a thermometer to ensure precision.
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10
Carefully drop 3-4 pieces of dough into the hot oil. Do not overcrowd the pan, as this will lower the temperature and lead to greasy gnocco.
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11
The dough should puff up almost instantly. Fry for about 1 minute per side until they are a beautiful pale golden brown. They should look like little inflated pillows.
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12
Remove the gnocco fritto with a slotted spoon and drain them on a wire rack lined with paper towels to keep them crisp.
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13
Serve immediately while piping hot, arranged in a basket lined with a cloth to retain the heat.
💡 Chef's Tips
For the most authentic flavor, use lard (strutto) in both the dough and for frying; it provides a unique crispness and savory depth. Ensure your sparkling water is very cold, as the carbonation creates tiny air pockets that help the dough puff dramatically. Never roll the dough too thin, or it won't have enough 'crumb' inside; too thick, and it will be heavy and doughy. If you don't have a thermometer, drop a small scrap of dough into the oil—if it sizzles and rises to the surface immediately, the oil is ready. Avoid stacking the fried gnocco while they are cooling, as the steam will make them lose their crunch.
🍽️ Serving Suggestions
Pair with a chilled glass of Lambrusco di Sorbara—the acidity and bubbles cut through the richness of the fried dough perfectly. Serve as part of a 'Tagliere' (meat board) with thin ribbons of Culatello or Speck. Spread a dollop of Squacquerone cheese on a hot gnocco and top with a drop of traditional Balsamic Vinegar of Modena. For a sweet twist, save a few pieces to dust with powdered sugar and dip into hazelnut spread. Accompany with pickled vegetables (Giardiniera) to provide a bright, crunchy contrast to the soft dough.