Gnocco fritto | fried dough appetizer

Gnocco Fritto is an italian appetizer very popular in the country. A deep fried dough so crispy on the outside and puffy in the inside which is served with various cured meats and cheese.

The airy puff of fried dough are served just straight from the frying pan; so when served it will warm the cured meat just enough to bring out the flavours. A glass of a good red wine and you’re ready to rock an amazing antipasto.

Gnocco frito | Receta tradicional italiana.

What is gnocco fritto?

Gnocco Fritto is a traditional recipe from Modena, Bologna and Reggio Emilia. It is know with various names that depends in which region of Italy is served. The most common is Crescentina which comes from crescere (grow) referring how the dough puffs and rise when frying. But it can be find also with other names like torta fritta, chisolino or pinzino.

The recipe is basically a fried dough made with flour, lard, water and salt. After is left to proof it will be cut into rectangles, rhombus or circles; then deep fried and served as an appetizer with various italian cold cuts such as prosciutto, salame, mortadella, etc.

Nowdays, Gnocco Fritto has become a street food served frequently in public festivals and gatherings, as well as an special appetizer for Sunday lunch.

Gnocco frito | Receta tradicional italiana.

A personal note

When I make Gnocco Fritto at home and have people coming over, I like to ask them to bring some of their favourite salumi. So, sometimes there are like 8-10 types of them at the table.

Then, while someone is setting up the table, someone else will open a bottle of wine and the rest of us will be in the kitchen cutting, frying and serving gnocco fritto.

Food brings people together and making this appetizer is one of the things I love to do at home, everyone enjoys being involved and I love watching how happy they are by helping me.

Gnocco frito | Receta tradicional italiana.

Gnocco fritto recipe

Pour 50 ml of lukewarm in a glass. Add yeast, malto and mix until yeast dissolve.

Add flours in a large bowl, make a well in the middle and add the yeast mixture. Using a fork mix to make a muddy dough ONLY using a small amount of the flour in the middle. Take more flour from the borders and cover the yeast mixture.

Let it sit for 30 minutes in a warm place.

Dissolve salt in 130ml of water then pour it over the flour. Add lard and start incorporating the ingredients in the bowl.

Transfer the dough to a surface and knead for about 13-15 minutes by hand (or 5-7 in an electric stand mixer). You need to achieve a smooth and elastic dough. If it’s necessary add one or two tablespoon of water.

Return the dough to the bowl, cover with cling film and let it proof until doubled in size. About 2 hours, depending in the room temperature.

gnocco fritto dough

Dust with flour a working surface. Divide the dough in two pieces of about same weight. Cover one of the pieces while working on the other.

Roll the dough into a flat long sheet.

pizza dough for gnocco

Cut the dough into rhombus (or rectangles) about 8cm (3″) size. Do same with the other piece of dough.

cut pizza dough for Gnocco Fritto

In a frying pan heat a good amount of frying oil or lard. Working in batches fry the dough until they puff, flipping them two or three times and taking them off the oil when they will be crispy and start o brown.

frying pizza dough

As the gnocco is coming out the oil, place them in a paper lined plate and serve while they’re still warm alongside with sliced cured meats and creamy local cheese (such as Stracchino).

Moe italian appetizers

Gnocco fritto | Fried dough appetizer

Gnocco Fritto is an italian appetizer very popular in the country. A deep fried dough so crispy on the outside and puffy in the inside which is served with various cured meats and cheese.
PREP 30 minutes
COOK 15 minutes
TOTAL 3 hours 15 minutes
4 from 1 vote
Print Pin Rate
Servings: 4
Author: Maricruz

Ingredients 

  • 250 gr all purpose flour
  • 250 gr bread flour
  • 12,5 gr fresh yeast (or 3,5 gr dry yeast)
  • 60 gr pork lard (softened)
  • 1 tsp malto (or honey)
  • 180-200 ml water
  • 1 tbsp salt
  • Oil for frying (or pork lard)

Instructions

  • Pour 50 ml of lukewarm in a glass. Add yeast, malto and mix until yeast dissolve.
  • Add flours in a large bowl, make a well in the middle and add the yeast mixture. Using a fork mix to make a muddy dough ONLY using a small amount of the flour in the middle. Take more flour from the borders and cover the yeast mixture.
  • Let it sit for 30 minutes in a warm place.
  • Dissolve salt in 130ml of water then pour it over the flour. Add lard and start incorporating the ingredients in the bowl.
  • Transfer the dough to a surface and knead for about 13-15 minutes by hand (or 5-7 in an electric stand mixer). You need to achieve a smooth and elastic dough. If it’s necessary add one or two tablespoon of water.
  • Return the dough to the bowl, cover with cling film and let it proof until doubled in size. About 2 hours, depending in the room temperature.
  • Dust with flour a working surface. Divide the dough in two pieces of about same weight. Cover one of the pieces while working on the other.
  • Roll the dough into a flat long sheet.
  • Cut the dough into rhombus (or rectangles) about 8cm (3″) size. Do same with the other piece of dough.
  • In a frying pan heat a good amount of frying oil or lard. Working in batches fry the dough until they puff, flipping them two or three times and taking them off the oil when they will be crispy and start o brown.
  • As the gnocco is coming out the oil, place them in a paper lined plate and serve while they’re still warm.
Nutrition
Serving: 1grams
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