Gnocco Fritto

From Emilia-Romagna, gnocco fritto is soft yeasted dough rolled thin and fried until it balloons golden and airy. Tear into the crisp pockets and pair with Prosciutto di Parma, salumi, and creamy squacquerone.

Serves 6 · 90 min prep · 20 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 4 cups flourPantry
• 3 tbsp lard or olive oilPantry
• about 1 1/4 cups water or milkDairy
• 1 tsp active dry yeastPantry
• 1 tsp saltSpices
• as needed oil or lard for fryingPantry
• for serving Prosciutto di Parma, salumi, squacqueroneDeli

Instructions

1. 1Make a soft dough; rise until puffy.
2. 2Roll thin; cut diamonds or rectangles.
3. 3Fry in hot fat until ballooned and golden.
4. 4Drain; serve immediately with cured meats and soft cheese.