🇮🇹 Italy · Food
Gnocco Fritto (Emilian Fried Dough)
By eatmundo · July 7, 2026
Gnocco Fritto, a beloved Emilian specialty, features light, airy fried dough pockets traditionally served with an assortment of cured meats and soft cheeses. Each bite offers a delightful contrast of crispy exterior and tender interior, perfect for a rustic appetizer or casual meal.
Ingredients
check them off as you prepareHow to Make It
- 1
In a small bowl, dissolve 10g of fresh yeast and a pinch of sugar in 200ml of lukewarm water. Let it sit for about 5 minutes until foamy, indicating the yeast is active.
- 2
In a large mixing bowl, combine 500g of wheat flour with 5g of salt. Add 50g of softened lard (or olive oil for a lighter version) and the activated yeast mixture. Mix until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until it's smooth, elastic, and no longer sticky. The texture should be soft and pliable.
- 4
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it proof in a warm place for 1-2 hours, or until it has doubled in size. This slow rise develops flavor and texture.
- 5
Gently punch down the risen dough and roll it out on a lightly floured surface to a thickness of about 2-3mm. Using a pastry wheel or knife, cut the dough into diamond or square shapes, approximately 5x5cm (2x2 inches).
- 6
Heat 1L of vegetable oil (or lard for a more traditional flavor) in a large, heavy-bottomed pot or deep fryer to 170-180°C (340-350°F). A good test is to drop a small piece of dough in; it should sizzle and rise quickly.
- 7
Carefully drop a few pieces of gnocco fritto into the hot oil, ensuring not to overcrowd the pan. Fry for 1-2 minutes per side, turning once, until they puff up beautifully and turn a golden brown. They should feel light and hollow.
- 8
Using a slotted spoon, remove the golden gnocco fritto and transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately, piping hot, alongside 100g of prosciutto and 150g of stracchino cheese for the ultimate Emilian experience.
Frequently Asked Questions
What's the best fat to fry Gnocco Fritto in?+
For the most authentic and flavorful result, traditionalists swear by lard, which imparts a unique richness. However, a good quality vegetable oil like sunflower or peanut oil can be used for a lighter option.
Why isn't my Gnocco Fritto puffing up properly?+
Common culprits include oil that isn't hot enough (it should be between 170-180°C), dough that hasn't been proofed sufficiently, or dough that's been rolled too thick. Ensure the dough is thin and the oil is at the right temperature.
Can I prepare the dough in advance?+
Absolutely! You can prepare the dough up to the first proofing stage, then refrigerate it overnight. Bring it back to room temperature for about an hour before rolling and frying to ensure proper rising.
What are the traditional accompaniments for Gnocco Fritto?+
It's traditionally served with a selection of Emilian cured meats such as prosciutto crudo, salame, and coppa, along with soft, creamy cheeses like stracchino or squacquerone. Some also enjoy it with sweet jams.
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