Gnocco Fritto

How to Make Gnocco Fritto

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1. Mix the flour, water, lard, yeast and salt and knead for 5 minutes. Rest for 20 minutes.

   Mark done Start 5 min timer

2. Roll out 3 mm thick and cut into diamonds about 6 cm across.

   Mark done

3. Heat the oil to 180°C / 355°F. Fry 5 or 6 diamonds at a time for 1 minute on each side until puffed and pale gold.

   Mark done Start 1 min timer

4. Drain on kitchen paper and sprinkle with salt. Serve at once with the prosciutto and cheese.

   Mark done

Small Things That Help

• Roll the dough thin so it puffs and crisps.
• Fry in small batches to keep the oil hot.
• Serve at once, as they toughen when cold.

Serving Suggestions

• Prosciutto
• Salami
• Soft cheese
• Pickled vegetables

Storing & Reheating Gnocco Fritto

Best fresh. The dough keeps for 1 day in the fridge.

Gnocco Fritto FAQ: Common Questions

What's in a Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.