Side DishAppetizerSnack

Gnocco Fritto

Name: Gnocco Fritto
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 250 g all-purpose flour; 7 g active dry yeast; 5 g sugar; 5 g salt; 120 ml warm water; 15 ml olive oil; 1 l vegetable oil; 15 ml olive oil (optional)

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

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

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

58%Score

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

Storage

Store leftover gnocco fritto in an airtight container at room temperature.

Reheating

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.