Gnocco Fritto – Delicious Fried Dough

This post about gnocco fritto was first published on March 6th, 2023.

After talking about the sweet dough of the Carnival fritters some weeks ago, I couldn’t miss a chance to share a delicious fried dough that is perfect for savoury food, which is named gnocco fritto.

Although your mind might take you immediately to pasta when thinking about gnocco, this is far from it! These pillowy crisp fried doughs typical of Emilia Romagna in Northern Italy are a true street food delight you can’t miss. Usually served with cured meat and cheeses, as well as with a side of Emilian Lambrusco, the gnocco fritto is part of the tradition of this region.

Gnocco fritto is perfect as an appetizer, as it goes very well with any cheese board or meat board. But it’s also great as an afternoon snack and sometimes served even for breakfast in Modena. Locally though, it’s served in any deli shop to accompany meat and cheese. As well as on any Emilian Sunday table spreads and festivals.

So if you still need any more reasons to visit Italy, keep the gnocco fritto up high in your must-try food list, because it’s delicious!

What is gnocco fritto?

Gnocco fritto, also known as crescentina fritta or gnocco, is a traditional Italian fried bread originating from the Emilia Romagna region. It’s a simple yet delicious dish that’s typically served as an appetizer or snack. It’s now one of the most traditional street food items of this region. It has roots in the Longobard culture, who after invading the region in the XI century introduced the locals to the use of fat animals in the cuisine.

Originally and until the 1960s, the gnocco fritto replaced bread on the tables as it was made with simple ingredients easy to find like water, flour, salt and lard. It was also a recipe that was born to use leftover dough by farmers.

Gnocco fritto is made from a simple dough consisting of flour, water, salt, and sometimes a bit of lard or olive oil for added richness. The dough is rolled out thinly, cut into small squares or rectangles, and then deep fried until it puffs up and becomes golden and crispy on the outside while remaining soft and airy on the inside. The resulting fried bread is often served hot, accompanied by a variety of savoury toppings or accompaniments like cold cuts.

It pairs wonderfully with cured meats like prosciutto or salami, as well as with cheeses, spreads, or even a simple drizzle of honey. Some people also enjoy gnocco fritto with traditional Emilian dishes like balsamic vinegar or as a side to hearty stews and soups.

In Emilia Romagna, gnocco fritto is a beloved staple of regional cuisine and is commonly enjoyed in homes, restaurants, and at social gatherings. Its simplicity, versatility, and irresistible flavour make it a favourite among locals and visitors alike.

Making gnocco fritto is quite straightforward. Making sure the yeast is activated and that you let your dough rise are the most important things to do before you set yourself for the frying part.

You start off by letting the brewer’s yeast melt in lukewarm water. Then sift the flour in a bowl and create a well, where you will add salt, yeast and lard. Work the dough together, which takes between 7 to 10 minutes by hand to get a smooth and elastic dough.

Roll it in a ball and place it back in the bowl. Cover it with a towel and let it rise in a lukewarm place for an hour. Roll the dough to 3mm of thickness and cut in squares – around 3-4 cm.

Now to the most exciting part, seeing your gnocco fritto come to life! Warm up the lard or oil to 180°C and fry one or two gnocco fritto at a time. When frying, make sure that when it puffs up and gets golden on one side, you roll it on the other side with a fork so that they get both golden. With the help of a slotted spoon, take them out and lay them on a plate with paper towels.

When you finish frying all the dough, serve it with your favourite meat and cheeses, as well as any drinks of your choice. I think it could work well with this grapefruit mocktail or go with a classic glass of Lambrusco.

What to eat with gnocco fritto?

Depending on where you are in the region, gnocco fritto is eaten with different cured meats and cheeses. You will usually find it paired with salame, prosciutto, coppa, mortadella and pancetta, as well as stracchino, gorgonzola and parmigiano reggiano.

Locally in Bologna, for example, the crescentine are served with mortadella and a soft cheese called squacquerone. In Ferrara, it is served with Zia Ferrarese, a garlic salame typical of the city and in Piacenza it’s paired with ham and gorgonzola. Everything is traditionally washed off with some dry Emilian Lambrusco, which helps balance out the flavours.

But you can make this recipe yours by serving it with your favourite meat and cheese spread and it will make your guests give you plenty of compliments, rest assured! We served it with prosciutto crudo and rolled pancetta when it comes to meats and a nice soft cheese. The wine? Red, of course.

What equipment do I need to make this gnocco fritto? And what about ingredients?

Nothing special is required to make this gnocco fritto recipe. All you will need is two bowls, a pot for frying, a fork and a slotted spoon. As much as equipment, ingredients are also easy to find in any supermarket of choice. Let’s see what we need:

1. Flour: Flour is the primary ingredient in gnocco fritto dough. It provides structure and texture to the final product. Typically, all-purpose flour or Tipo “00” flour, a finely milled Italian flour, is used. The choice of flour affects the texture and flavour of the gnocco fritto;
2. Brewer’s Yeast: Brewer’s yeast, also known as active dry yeast, is a leavening agent used to help the dough rise. It reacts with the sugars in the dough, producing carbon dioxide gas, which creates bubbles and causes the dough to expand and become light and airy;
3. Lukewarm Water: Lukewarm water is used to activate the yeast. It should be warm but not too hot, as excessive heat can kill the yeast. The warm water helps to dissolve the yeast and encourages fermentation, which is essential for the proper rising of the dough;
4. Lard: Lard is a traditional fat used in gnocco fritto dough. It adds richness and flavour to the bread. Lard also contributes to the crispiness of the final product when it’s fried. However, if you prefer not to use lard, you can substitute it with olive oil or another type of fat;
5. Salt: Salt is added to the dough to enhance the flavour of the gnocco fritto. It also helps to regulate the fermentation process by slowing down the activity of the yeast, which prevents the dough from rising too quickly;
6. Lard or Sunflower Oil for Frying: Once the dough is prepared and cut into pieces, it’s deep-fried in either lard or sunflower oil until golden and crispy. Lard is traditional and imparts a distinct flavour to the gnocco fritto, but sunflower oil is a common alternative for those who prefer not to use animal fats or for dietary reasons.

Can I substitute anything in this gnocco fritto recipe?

This recipe has very few ingredients so truly, the only thing you could swap is lard. A lot of people nowadays prefer simple frying oil and also use regular extra virgin olive oil to add to the dough. I have also found recipes with active yeasts, but that would bring more to look out for when changing this recipe.

If you’re still after more recipes, why don’t you check out our tiramisu in a glass and biancomangiare for delicious dessert recipes, and if you are up for more reading about the Bel Paese, check out the 10+ Italian food that doesn’t exist in Italy.

How do I make gnocco fritto?

As I mentioned, making gnocco fritto is extremely easy. Let’s see the process together.

First, you let the brewer’s yeast melt in lukewarm water in a small bowl. In the meantime, you will sift the flour in a bigger bowl and make a well in the centre. Place the salt, lard, and melted brewer’s yeast in it.

Time to work the dough, first in the bowl and then on a flat surface, until it’s well combined and smooth. It will take around 7-10 minutes of work by hand, or you can use a standing mixer. Now shape the dough into a ball and put it back in the bowl and cover it with a towel. You can also cover it using cling film or plastic wrap and let it rest at room temperature for an hour. Time to roll the raised dough with a rolling pin to 3mm thickness and cut it with a sharp knife into 3/4 cm squares or rhombi, using up all the dough. 

In a deep pot, heat up the lard to 180°C (or the vegetable oil) – if you don’t have a thermometer, just put some of the dough inside and when it starts puffing and rising to the top it means it’s the right temperature. Fry 1 or 2 squares at a time: you will see the gnocco puff up and get golden, with the help of a fork, roll them over so they get golden on both sides.

With the help of a slotted spoon, take out the gnocco and place them on a plate lined with paper towels. Serve warm with sliced meat and cheese on the side. 

Gnocco fritto

Cristina

If you are after the best way to have cured meats and cheeses with a side of wine, you can’t miss the gnocco fritto. A speciality from Emilia Romagna that consists of a fried crisp golden pillow of dough served still warm in every salumeria. 

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Prep Time 1 hour hr 10 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Appetizer

Cuisine Italian

Servings 30 portions

Ingredients

  

• 250 g flour
• 15 g brewer’s yeast
• 30 ml lukewarm water
• 30 g lard
• 1 tbsp salt
• lard or sunflower oil for frying – we got a packet of 500 g of lard and used the rest for frying

Instructions

 

• Let the brewer’s yeast melt in lukewarm water in a small bowl. 
• Sift the flour in a bigger bowl and make a well in the centre. Place the salt, lard, and melted brewer’s yeast in it.
• Work the dough first in the bowl and then on a flat surface, until it’s well combined and smooth. It will take around 7-10 minutes of work by hand, or you can use a standing mixer.
• Shape the dough into a ball and put it back in the bowl and cover it with a towel. 
• Let the dough rise in a lukewarm place for an hour.
• Roll the raised dough with a rolling pin to 3mm thickness. 
•  Cut the dough with a sharp knife into 3/4 cm squares or rhombi, using up all the dough. 
• In a deep pot, heat up the lard to 180°C – if you don’t have a thermometer, just put some of the dough inside and when it starts puffing and rising to the top it means it’s the right temperature. 
• Fry 1-2 at the time. You will see the gnocco puff up and get golden, with the help of a fork, roll them over so they get golden on both sides.
• With the help of a slotted spoon, take out the gnocco and place them on a plate lined with paper towels.
• Serve warm with sliced meat and cheese on the side. 

Notes

Best eaten straight away when still hot from the frying. They are fine even the day after if kept in an airtight container. 

Keyword gnocco fritto

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Hope you have enjoyed this post on gnocco fritto, one of the most delicious Italian street food recipe and that this will bring you to visit Emilia Romagna and taste the real deal for yourself! But, while you are waiting, you can have this gnocco fritto with your own cheese or meat board at home and wow your guests!

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