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Two golden, crispy pastries filled with creamy white sauce and topped with black caviar and chopped chives are served on a dark plate.

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 and golden.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 6
Course: Appetizer
Cuisine: Italian
Calories: 1651
Ingredients Equipment Method Nutrition Notes

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
 

Make the Dough
  1. In a small bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  2. 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.
  3. Turn the dough out and knead 8–10 minutes until smooth and elastic.
  4. Transfer to a lightly oiled bowl, cover with a towel, and let rise in a warm place for 1–2 hours until doubled.
Shape and Rest
  1. Punch down dough. Divide into portions and roll each into a sheet about ⅛ inch thick.
  2. Cut into 2–3 inch squares or rectangles.
  3. Place on a tray, cover, and let rest 30–45 minutes.
Fry the Gnocco Fritto
  1. Heat avocado oil in a deep pan to 350°F.
  2. Fry dough squares in batches, 1–2 minutes per side, until puffed and golden.
  3. 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

Notes

Storage: Gnocco fritto is at its best hot out of the fryer while it's still puffed and light. You can make the dough a day ahead and let it rise slowly in the fridge, then bring to room temperature before shaping and frying. Fried leftovers go chewy fast, a quick pass in a hot oven helps but won't fully bring back the puff.

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