Gnocco fritto (Fried dough)

Name: Gnocco fritto (Fried dough)
Prep time: 60 min
Cook time: 2 min
Total time: 62 min
Yield: 50
Ingredients: Lard 2 ½ tbsp; Type 0 flour 4 cups; Sugar 1 tsp; Fine salt 2 ½ tsp; Water about ½ cup; Whole milk ½ cup; Baking powder 1 tbsp; Vegetable oil to taste

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334

Calories per serving

Energy Kcal 334
Carbohydrates g 32
of which sugars g 1.6
Protein g 5.2
Fats g 19.6
of which saturated fat g 3.6
Fiber g 1.6
Cholesterol mg 4
Sodium mg 480

Difficulty: Difficult
Prep time: 60 min
Cook time: 2 min
Makes: 50 pieces
Cost: Low
Note plus resting time for the dough (up to 12 hours)

PRESENTATION

Soft pillows with a crisp outside and that classic soft, airy inside—gnocco fritto really turns any family meal or friendly get-together into something DELICIOUS. The nice golden color and the way each piece puffs up make it a real highlight when stacked on the dinner table, especially for families who enjoy nice (but easy) options that feel special. Loved in many American recipes thanks to its familiar, comforting vibe, this dish always brings smiles, especially at family events or as a fun snack when friends drop by. With its budget-friendly nature and great texture, it doesn’t just look appealing…it offers that bit of fun everyone loves—kids, adults, everyone. Nights where variety is welcome or busy weekdays when the goal is a quick win, gnocco fritto works into those family moments naturally. Plated up with some cheeses or cured meats (or even with favorite dips for picky eaters), it fits right into the idea of quick and easy cooking for busy households.

Fun and flexible, gnocco fritto helps solve weeknight dinner stress, since it can mix and match with so many different family meals—from traditional spreads to quick snack dinners. Having these on hand makes make-ahead meals a whole lot more exciting—just warm and add what your gang loves. You’ll usually spot them at parties or as part of wide family spreads because they bring great adaptable flavor to the table that home cooks want in regional American cuisine. The slight crunch with that comforting, soft center offers the perfect bite for all ages (even the picky kids). People enjoy the way these budget-friendly bites look, and everybody likes that satisfying pull when you break one open—easy crowd-pleaser right there. Gnocco fritto is that family-oriented comfort food which also reminds you of traditional American dishes, just with a little surprise. Set them out as a last-minute appetizer, snack, or fun side…and they disappear FAST. That’s pretty much why folks who love budget-friendly recipes and family favorites keep coming back for this dish—good food, good times, no stress.

INGREDIENTS

334

Calories per serving

Ingredients for 50 pieces: Lard 2 ½ tbsp (35 g); Type 0 flour 4 cups (500 g); Sugar 1 tsp (5 g); Fine salt 2 ½ tsp (15 g); Water ½ cup (125 g) - about; Whole milk ½ cup (100 g); Baking powder 1 tbsp (12 g)

for frying: Vegetable oil to taste

Preparation

How to prepare Gnocco fritto (Fried dough)

To prepare gnocco fritto (fried dough) first mix the water with the milk 1. Pour the flour, baking powder for salted preparations 2, sugar and salt 3 into a bowl.

Mix the dry ingredients, then incorporate the lard 4. Knead with your hands and pour the milk and water mixture in a stream 5. Once the dry ingredients have absorbed the liquids, transfer the dough to a floured pastry board 6.

Form a compact and dry small loaf of dough, place it inside a bowl, cover with plastic wrap 7, let the dough rest in a cool place for at least one hour and up to 12 hours. After this time, take the dough again 8, sprinkle the pastry board lightly and divide it into small loaves with a knife 9.

Take a small loaf (cover the rest with the bowl) and flatten it with a rolling pin until you get a very thin sheet, 1/16-inch thick 10. Cut the edges of the pastry sheet with a wavy pastry cutter 11. Then cut 4x3-inch (8x7 cm) rectangles 12. You should get about 50 pieces. Don't throw the cuttings away, just knead them back together.

Once cut out, cook the rectangles of dough in hot oil at 340°F (170°C) for about 1 minute, not more than 3-4 pieces at a time 13. Once golden on one side, turn it over and cook the other side 4. Drain on absorbent paper 15 and continue with the remaining pieces of dough. Your gnocco fritto (fried dough) is ready, enjoy it hot!

Storage

Once ready, the dough can be stored for up to 12 hours, after which you can either fry it or freeze it. You can freeze the uncooked dough, then thaw it in the fridge and leave it at room temperature for a couple of hours before rolling it out and cooking it.

Tips

In the traditional recipe, gnocco fritto was fried in lard and not in oil, so use lard if you want to observe tradition! The amount of lard used in this recipe is really very low, so we have chosen to compensate for the lack of fat by using whole milk, if you do not want to use it we suggest you slightly increase the amount of lard.

For the translation of some texts, artificial intelligence tools may have been used.