Fried Dough Puffs (Gnocco Fritto)
Gnocco fritto Say it: NYOH-koh FREE-toh
Gnocco fritto is Emilia-Romagna’s beloved snack of thin, yeast-leavened dough squares fried until they puff into airy, golden cushions. In Modena and across the region, baskets of it arrive warm with cured meats, soft cheese, and sometimes a spoonful of lard scented with rosemary. The outside is crisp and faintly blistered, the inside light and tender, with a gentle richness from lard in the dough. It is street food, trattoria food, and home food all at once, best eaten immediately while still hot.
Fried Dough Puffs (Gnocco Fritto)
Gnocco fritto
Pronounced NYOH-koh FREE-toh
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Frying and serving
Method
Whisk the flour and salt in a large bowl. In a small jug, stir the yeast into the warm water and milk and let stand 5 minutes until slightly foamy.
Add the yeast mixture and softened lard to the flour. Mix with a wooden spoon, then knead on a lightly floured surface for 8–10 minutes, until smooth, elastic, and only lightly sticky.
Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 1–2 hours, until doubled in size and the dough springs back slowly when poked.
Punch down and roll the dough on a lightly floured surface to about 1/8 inch (3 mm) thick. Cut into 2-inch (5 cm) squares or diamonds, re-rolling scraps once.
Pour the vegetable oil into a deep heavy pan to a depth of about 1 1/2 inches (4 cm) and heat to 350°F (175°C). Keep the cut dough covered as you work.
Fry a few squares at a time for 1–2 minutes, turning once, until puffed, golden, and crisp at the edges. Do not crowd the pan or the temperature will drop.
Lift out with a slotted spoon and drain on paper towels. Sprinkle lightly with flaky salt while hot.
Serve immediately with thinly sliced prosciutto or salami, while the puffs are still warm and airy.
Regional variants
Some cooks replace the lard with butter for a milder dough, and the warm puffs are also good with soft cheese or a few folds of prosciutto.
Cook's notes
- Keep the dough thin; thick squares brown before the center puffs.
- Maintain the oil at 350°F (175°C); too cool and the puffs turn greasy, too hot and they color before cooking through.
- Fry in small batches and serve straight away—gnocco fritto loses its crispness quickly.
Serve with
Cured meats such as prosciutto and salami, soft cheese, and a glass of Lambrusco.
Make ahead and storage
The dough can be made through its first rise, punched down, and refrigerated for up to 24 hours; fry just before serving. Leftover fried puffs are best refreshed in a hot oven for a few minutes.
