Gnocco Fritto
Emilia-Romagna's beloved fried dough — gnocco fritto, small diamond-shaped pieces of yeasted dough (enriched with lard) deep-fried in lard until puffed and golden. The Modena and Reggio Emilia specialty, served with sliced prosciutto di Parma or other salumi. The lard both in the dough and for frying gives an incomparable flavour.
- Total
- 35 min
- Serves
- 6
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Dough: dissolve yeast in warm water. Mix with flour, lard and salt. Knead 8 minutes until smooth. Rest 1 hour.
About 4 min
Roll dough to 4mm. Cut into diamonds or rectangles about 6x4cm.
About 9 min
Heat lard to 175°C in a deep pot.
About 9 min
Fry diamonds 4–5 at a time for 1 minute per side, turning once. They puff up into golden pillows. Drain on paper.
About 9 min
Serve immediately on a board alongside the prosciutto, mortadella and Parmigiano. Wrap slices of prosciutto around a hot gnocco fritto. This is how they eat in Modena.
About 3 min
Nutrition per serving (estimate)
- Calories
- 460
- Protein
- 16 g
- Carbs
- 44 g
- Fat
- 24 g
- Fibre
- 2 g
- Sugar
- 2 g
- Sodium
- 680 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.