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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
Ingredients Equipment Method 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. Fried dough is finished before its water is gone, so the puff and the colour are the cue, not the sound.
  3. Remove with slotted spoon and drain on paper towels. Serve immediately.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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