Gnocco Fritto
These delightful fried dough puffs are a specialty from the Emilia-Romagna region of Italy. Light, airy, and slightly salty, they are perfect for enjoying with cured meats, cheeses, or on their own as a savory snack. The dough is simple to make and fries quickly to a golden crisp.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 564 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gall-purpose flour
- 7 gactive dry yeast
- 5 gsugar
- 5 gsalt
- 120 mlwarm water
dough
- 15 mlolive oil
for frying
- 1 lvegetable oil
for brushing
- 15 mlolive oil(optional)
Equipment
slotted spoon · rolling pin · deep pot · sharp knife · thermometer · paper towels · wooden spoon · large mixing bowl · small bowl
The method
Step by step
- 1
In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the yeast is foamy.
About 10 min
Cook’s note: Ensure your water is warm, not hot, to activate the yeast properly.
- 2
In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center.
About 1 min
- 3
Pour the activated yeast mixture and the olive oil into the well of the flour.
About 1 min
- 4
Mix with a wooden spoon or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 5
Knead the dough for about 8-10 minutes until it is smooth and elastic.
About 10 min
Cook’s note: The dough should spring back when lightly poked.
- 6
Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
About 1 min
Cook’s note: A little olive oil can be used to coat the bowl.
- 7
Let the dough rise in a warm place for 1 hour, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising.
- 8
Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 3mm thick.
About 5 min
- 9
Cut the dough into diamond or square shapes, approximately 5cm long.
About 3 min
Cook’s note: A pizza cutter or sharp knife works well for this.
- 10
Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 11
Fry the dough pieces in batches, a few at a time, for 1-2 minutes per side until puffed and golden brown.
About 10 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature and prevent even frying.
- 12
Remove the gnocco fritto with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
- 13
Serve immediately, optionally brushing with a little olive oil and a sprinkle of extra salt.
Per serving
Nutrition
- Calories
- 564.4kcal
- Protein
- 7g
- Carbs
- 49.5g
- Fat
- 37.7g
- Fibre
- 2.2g
- Sugar
- 1.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover gnocco fritto in an airtight container at room temperature.
Reheat in a dry pan over medium heat for a few minutes until crisp, or in an oven at 180°C (350°F) for 5-7 minutes.
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