Gnocco Fritto is a delicious appetizer from Emilia Romagna region, mainly enjoyed as an aperitivo or street food. The recipe is very simple and involves just a few ingredients, but it will surprise you with its goodness!
It is made from bread dough fried in lard or extra virgin olive oil and the result is a soft, puffy pastry incredibly tasty and moreish!
Gnocco Fritto is traditionally served with sliced meats and cheese as a tasty alternative to plain bread.
1 tablespoon dry yeast
70g lard or extra virgin olive oil
1 teaspoon sugar
lard or oil for frying
Mix together 60g of flour, yeast, sugar and 50g of water.
Cover the mixture with cling film and leave it to rise at room temperature for about 1 hour, until it forms bubbles on the surface and doubles its volume. Then add the rest of the water and flour.
Knead the dough until all the liquids are absorbed and if too dry add a little bit of water. Gradually add the lard or extra virgin olive oil to the dough while kneading.
The dough should be soft and smooth. Add the salt and keep on kneading. Form a ball and make a cross on the surface. Cover with cling film and leave it to rise at room temperature for about 2 hours (or until it triples its volume).
Once the dough is ready, spread some flour on top of the working top and the dough and roll it out with a rolling pin.
Form a rectangle about 3mm thick. Cut the rectangle into 5cm large stripes and then cut the stripes diagonally into rhombus shapes.
Add some lard or evo oil in a large frying pan and heat it up to 180 C degrees.
Add the gnocchi in small batches into the frying pan and fry until puffed and deep golden in colour. Remove with a slotted spoon and place it in a bowl covered in kitchen paper.
Your gnocchi fritti are ready to be searve warm with your favourite sliced meats and cheese! Enjoy!