Authentic Italian Gnocco Fritto Recipe

Ingredients

  • 500 grams of all-purpose flour
  • 150 grams of lard
  • 15 grams of salt
  • 200 ml of water
  • 1 tsp of active dry yeast
  • Extra lard or vegetable oil for frying

Steps and instructions

  1. Start by dissolving the yeast in warm water in a small bowl and let it sit for a few minutes until it becomes frothy.
  2. In a large bowl, add the flour and make a well in the center. Pour in the yeast mixture and the lard.
  3. Start mixing the ingredients together, gradually adding the salt. Continue to knead until you obtain a smooth and elastic dough.
  4. Shape the dough into a ball, cover the bowl with a clean kitchen cloth and let it rise in a warm place for about 2 hours, or until it doubles in size.
  5. Once the dough has risen, divide it into smaller pieces. Roll each piece out until it's about 2 mm thick.
  6. Heat the extra lard or vegetable oil in a deep frying pan over medium heat. Cut the rolled out dough into squares or rectangles and fry them in the hot oil until they puff up and become golden brown.
  7. Remove the gnocco fritto from the oil using a slotted spoon and drain on paper towels to remove excess oil.
  8. Serve warm, traditionally accompanied by cold cuts, cheeses, or pickles.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier version.
  • Experiment with different types of fats, such as butter or olive oil, instead of lard.
  • Add herbs or spices to the dough for extra flavor, such as rosemary, garlic powder, or paprika.
  • Create a sweet version by adding sugar and cinnamon to the dough, and serve with powdered sugar or a sweet dipping sauce.
  • Make a gluten-free version by using a gluten-free flour blend.
  • Add grated cheese, such as Parmesan or cheddar, to the dough for a cheesy twist.
  • For a meat-free option, serve the gnocco fritto with vegetarian or vegan toppings, such as roasted vegetables, hummus, or dairy-free cheese alternatives.
  • Make bite-sized gnocco fritto by cutting the dough into smaller shapes, such as circles or triangles.

Recipe overview

Gnocco fritto, also known as fried dough, is a traditional Italian dish originating from the Emilia-Romagna region. This simple yet delicious recipe transforms basic ingredients like flour, lard, yeast, and salt into light, puffy squares of golden-brown dough. Crisp on the outside and soft on the inside, gnocco fritto is often served warm alongside a selection of cold cuts, cheeses, or pickles. The process of making gnocco fritto involves kneading the ingredients into a dough, letting it rise, rolling it out, and finally frying it until perfectly puffed and golden. Although this recipe does require some time due to the rising of the dough, the end result is definitely worth the wait! Enjoy the process and get ready for a delightful gastronomic journey to Italy.

Common questions

  1. Can I use a different type of flour? Yes, you can use other types of flour like bread flour or tipo 00 flour, although the texture may vary slightly.
  2. Can I substitute lard with another fat? Yes, you can use vegetable shortening or butter as a substitute for lard, but keep in mind it may alter the taste and texture of the gnocco fritto.
  3. Can I make the dough ahead of time? Yes, you can make the dough ahead of time and store it covered in the refrigerator for up to 24 hours. Just make sure to let it come to room temperature before rolling and frying.
  4. Can I freeze the gnocco fritto? While it is best to consume gnocco fritto fresh, you can freeze any leftover pieces by placing them in an airtight container or freezer bag. To reheat, simply thaw and warm them in the oven for a few minutes.
  5. Can I bake the gnocco fritto instead of frying? Traditionally, gnocco fritto is fried to achieve its characteristic texture and taste. Baking it may result in a different outcome, but you can experiment if you prefer a healthier alternative.

Serving dishes and utensils

  • Rolling Pin - Used to roll out the dough to the desired thickness.
  • Deep Frying Pan - Used to fry the gnocco fritto in hot oil.
  • Slotted Spoon - Used to remove the fried gnocco fritto from the oil and drain excess oil.
  • Paper Towels - Used to absorb excess oil from the fried gnocco fritto.

Origin stories

In the heart of Italy's Emilia-Romagna region, a land renowned for its culinary contributions, the comforting dish of Gnocco Fritto was born. The story goes that during the cold winters, when resources were scarce, families would gather around the hearth and use leftover dough from bread-making, added some lard, and fried it to create a warm, filling dish. This humble recipe, born out of necessity and frugality, has evolved over the centuries and remains a beloved staple in Italian cuisine, especially during festivals and gatherings. The simple ingredients and the joy of sharing it with loved ones encapsulate the true essence of Italian conviviality. Whether savored with an assortment of cold cuts and cheeses or enjoyed simply on its own, Gnocco Fritto is a testament to the timeless charm of rustic Italian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.