Gnocco fritto
Gnocco fritto is a traditional recipe from Emilia Romagna. These little puffs of fried dough are a delicious way to accompany cold meats and cheeses when served as an appetizer. There are many more recipes for this delicious street food with lots of variations, but this one is our favorite!
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Servings: 50 pieces
Calories: 37kcal
Ingredients
- 500 grams (4 cups) all-purpose flour
- 200 grams (0.85 cups) water
- 1 teaspoon (1 teaspoon) dry yeast
- 70 grams (4.73 tbsp) lard butter or extra-virgin olive oil
- 1 teaspoon (1 teaspoon) sugar
- 12 grams (2 tsp) salt
- vegetable oil or lard for frying as needed
Instructions
- Make a batter by mixing 8 tbsp (60 grams) of the flour with the dry yeast, the sugar, and 7 tbsp (50-60 grams) of the water.
- Cover with plastic wrap and let rise at room temperature or, if the weather is too cool, inside the oven with the light on, until it doubles and many bubbles form on the surface, usually about 1 hour.
- Now add the rest of the flour and water (it can be lukewarm water or sparkling water).
- Knead by hand until all the liquids are absorbed. If the dough is too hard and there is still flour around the bowl, add another tablespoon of water, just enough to combine everything.
- Gradually add the lard, butter or olive oil: add a little, knead, then add a little more until you have incorporated it all.
- The dough should be smooth and soft. Add the salt, then knead again.
- Form a ball and cut a cross in the top.
- Place in a bowl and cover with plastic wrap and let rise in a place that is warm (about 80°F) until it triples in volume, about 2 hours.
- Roll out the dough with a rolling pin, sprinkling with a pinch of flour above and below.
- Roll until it is a thin sheet about ~1/8 in (3 millimeters) thick.
- Cut into 2-inch-wide strips, then cut the dough pieces diagonally to obtain diamond shapes.
- Heat a saucepan with plenty of vegetable oil.
- When the oil reaches frying temperature, put in one or two pieces at a time, wait for the dumplings to swell and then turn them over. After they have cooked for one minute, remove with a slotted spoon and drain on a paper towel and then transfer to a serving platter
- Serve the fried dough hot or cool, perhaps with a sprinkling of salt flakes to taste or accompanied by or filled with cold cuts and Italian cheeses.
Serving: 100g | Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 94mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 70IU | Vitamin C: 0.5mg | Calcium: 5mg | Iron: 0.5mg
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