Scopri

Gnocco fritto

Gnocco fritto is a fabulous traditional dish, to serve with the typical cured meats and cheeses of Emilia-Romagna

Chef Walter Zanoni

Difficulty: medium

Method: 10

Cooking: 10

Difficulty: medium

Method: 10

Cooking: 10

Rest: 60

Chef Walter Zanoni

Difficulty: medium

Method: 10

Cooking: 10

Difficulty: medium

Method: 10

Cooking: 10

Rest: 60

Method

  1. 01 /

    Mix all the ingredients together and knead until smooth and even.
    Leave to rise at room temperature for an hour
    Then roll out the dough to a thickness of about 3 mm.
    Cut 5 cm wide strips into diamond shapes.
    Heat the oil in a saucepan and bring it to a temperature of 175°.
    Dip the pieces a few at a time, so as not to cool the temperature of the oil.
    Let the gnocchi puff up and turn them over immediately, 2 minutes cooking time is all it takes.
    Remove the gnocchi and place them on absorbent kitchen paper.
    Serve them to taste, either hot or cold.

The dough can be made the day before, leaving it to rise in the fridge for 24 hours.
The gnocchi can also be fried a couple of hours before eating.

Do not skip the leavening stage, the gnocchi will not puff up as nicely as they should.
Whether you use the original lard or seed oil, dip the gnocchi a few at a time and only when the temperature is hot: that way they will only absorb the necessary amount of oil and remain crispy.
Place the gnocchi on absorbent kitchen paper, so they are not served soggy or greasy.

In case you have leftover, quite unlikely, cooked gnocchi you can keep them in the fridge, sealed in an airtight container, until the next day.

This recipe is very quick, and the dough only takes an hour to rise at room temperature.
And if you put the dough in the fridge for 24 hours and then leave it at room temperature for an hour before rolling it out, you will obtain much puffier gnocchi, the taste is excellent in both cases.
Gnocco fritto is traditionally used in Emilia Romagna as a substitute for bread to serve with cured meats and cheeses, thus perfect as an aperitif or appetiser.

Ingredients for 20 gnocchi

300 g flour
75 g fresh whole milk
75 g cold sparkling water
7 g chemical yeast
30 g lard or butter
5 g sugar
10 g fine salt
For frying: 1 litre sunflower oil 0 100 g lard

You may also like

Savoury pie with caciocavallo cheese, sun-dried tomatoes, capers, and pesto
Homemade pizza
Crispy egg with creamed asparagus and speck
Pizza roll with asparagus and speck
Potato-stuffed onions with herb pesto and dried cherry tomatoes
Bruschetta with courgettes, cherry tomatoes and sausages
Savoury pie with caciocavallo cheese, sun-dried tomatoes, capers, and pesto
Homemade pizza
Crispy egg with creamed asparagus and speck
Pizza roll with asparagus and speck
Potato-stuffed onions with herb pesto and dried cherry tomatoes
Bruschetta with courgettes, cherry tomatoes and sausages
Add to favourite
Copyright © 2023 Cuciniamo S.r.l. - P.iva e Cod. Fisc. 11653660966 All Rights Reserved. Privacy policy | Cookie policy | Customize