Gnocco Fritto

A beloved street food from Emilia-Romagna, gnocco fritto is made from a simple yeasted dough that puffs dramatically in hot oil. Served warm with prosciutto or cheese, it's light, golden, and impossible to eat just one.

Why You'll Love Gnocco Fritto

Light, crispy, and deeply nostalgic, these Italian puffs of golden fried dough are impossible to stop eating. Whether you serve them with cold cuts, creamy cheese, or all on their own, they'll steal the show at any gathering.

Tips and Tricks

• Make sure your yeast is fresh and the water is warm-not hot-to get a good rise.
• Don't skip the second proof-this ensures a lighter, puffier texture.
• Use a thermometer to keep frying oil steady at 350°F for even cooking.

Variations

• Add a few pinches of cracked black pepper or chili flakes into the dough for extra flavor.
• Swap olive oil for lard in the dough for a richer, more traditional Modenese flavor.
• Dust with powdered sugar post-fry for a sweet take on the classic.

Substitutions

• Use instant yeast in place of active dry-just skip the proofing step and mix straight into the flour.
• Vegetable or sunflower oil works just as well as avocado oil for frying.
• All-purpose flour can be swapped for 00 flour for an even silkier texture.

Best served with

• Prosciutto di Parma
• Whipped ricotta with honey
• A glass of chilled Lambrusco
• Marinated artichokes or olives

How to Store Leftovers

• Gnocco fritto are best enjoyed fresh. If needed, store in an airtight container at room temperature for 1 day and reheat in a 350°F oven for 6-8 minutes until crisp again.

Common Questions

Gnocco Fritto

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A beloved street food from Emilia-Romagna, gnocco fritto is made from a simple yeasted dough that puffs dramatically in hot oil. Served warm with prosciutto or cheese, it's light, golden, and impossible to eat just one.

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Prep Time 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course: Appetizer

Cuisine: Italian

Calories: 1651

Ingredients Equipment Method Nutrition

Ingredients

  

• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 2¼ teaspoon active dry yeast
• 1 cup warm water 110°F
• 2 tablespoon olive oil
• Avocado oil for frying

Equipment

• Mixing bowl
• Paper Towels
• Slotted spoon
• Thermometer
• Cast iron skillet or heavy pot
• Dough scraper or knife
• Rolling Pin
• Measuring cups and spoons

Method

 

1. Make the Dough
2. In a small bowl, mix warm water, sugar, and yeast. Let sit 5-10 minutes until frothy.
3. In a large bowl, mix flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir to form a shaggy dough.
4. Turn the dough out and knead 8-10 minutes until smooth and elastic.
5. Transfer to a lightly oiled bowl, cover with a towel, and let rise in a warm place for 1-2 hours until doubled.
6. Shape and Rest
7. Punch down dough. Divide into portions and roll each into a sheet about ⅛ inch thick.
8. Cut into 2-3 inch squares or rectangles.
9. Place on a tray, cover, and let rest 30-45 minutes.
10. Fry the Gnocco Fritto
11. Heat avocado oil in a deep pan to 350°F.
12. Fry dough squares in batches, 1-2 minutes per side, until puffed and golden.
13. Remove with slotted spoon and drain on paper towels. Serve immediately.

Nutrition

Calories: 1651kcalCarbohydrates: 293gProtein: 42gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 2337mgPotassium: 469mgFiber: 12gSugar: 5gVitamin C: 0.02mgCalcium: 60mgIron: 18mg

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