Gnocco Fritto, a regional dish from Emilia-Romagna, Italy, is a thin fried bread. It pairs perfectly with prosciutto and lardo, making it ideal as an appetizer or snack. You can also enjoy various fillings for different variations.
Ingredients
Main Ingredients (2 servings)
- 250g All-purpose Flour
- 125ml Water
- 1 tsp Salt
- 1.5g Dry Yeast
- 1 tsp Grappa
- 0.5 tbsp Heavy Cream
- Thinly Sliced Prosciutto (to taste)
- Flour for dusting (to taste)
- Frying Oil (to taste)
- Thinly Sliced Lardo (to taste)
Seasonings
Steps
- Sift 250g of all-purpose flour into a bowl.
- To the bowl with sifted flour, add 1 tsp salt, 1.5g dry yeast, 0.5 tbsp heavy cream, and 1 tsp grappa.
- Gradually add 125ml of water while mixing until the dough doesn't stick to your hands. Scrape the sides of the bowl to incorporate all the flour and knead.
- Transfer the dough to a clean surface and continue kneading by folding it inwards until it reaches a soft, ear-lobe like consistency.
- Shape the smooth dough into a ball.
- Place the ball of dough in the bowl, cover with plastic wrap, and let it rise in a warm place for about 30 minutes.
- On a lightly floured surface, roll out the dough with a rolling pin to an even thickness of 2-3mm.
- Cut the rolled-out dough into desired sizes.
- Prepare frying oil heated to 180°C (350°F).
- Add the cut dough pieces to the hot oil. Once they puff up, flip them and fry until they turn a light golden brown. (Key Tip! They might not puff up properly if the oil temperature is incorrect or the dough hasn't risen sufficiently).
- Drain the fried gnocco fritto well to remove excess oil.
- Serve the warm gnocco fritto topped with thinly sliced prosciutto or thinly sliced lardo.
- Cut a slit in the gnocco fritto and stuff with your favorite fillings (such as potato salad, curry, or Twice Cooked Pork) for variations.
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