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Gnocco fritto
Puffed fried dough
Gnocco fritto: the puffed, hollow fried dough of Modena and Reggio Emilia
Walk into a trattoria around Modena or Reggio Emilia and a basket of gnocco fritto lands on the table before you have ordered: diamonds of dough that balloon in hot fat into hollow, blistered pillows. They are torn open and filled with whatever comes with them, traditionally cured meats; here they go with soft cheeses, Parmigiano shards, grilled vegetables and pickles. The dough was always made with lard; this version uses butter, which keeps the crust tender and golden. Children adore them for breakfast dipped in milky coffee too. Chef's tip: roll the dough really thin, about 3 mm; thick gnocco stays bready and won't puff.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 1 ⅛ lb plain flourplus extra for rolling
- ¼ oz instant dried yeast
- ¼ tsp bicarbonate of soda
- 1 tsp sugar
- 1 ½ tsp salt
- 1 ¾ oz buttersoftened; replaces the traditional lard
- ½ cup whole milklukewarm
- ½ cup sparkling or still waterlukewarm
To fry
- 4 ¼ cups sunflower or peanut oilfor frying
To serve
- 9 oz soft cheese such as stracchino or squacquerone (optional)
- 10 ½ oz grilled courgettes and peppers (optional)
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Method
0/6 doneStep 1: Mix 1 ⅛ lb plain flour, ¼ oz instant dried yeast, ¼ tsp bicarbonate of soda, 1 tsp sugar and 1 ½ tsp salt. Add 1 ¾ oz butter, ½ cup whole milk and ½ cup sparkling or still water and knead for 10 minutes into a smooth, soft dough.
10 minStep 2: Cover and leave in a warm place for about 1 hour, until doubled.
60 minStep 3: Roll the dough on a floured board to about 3 mm thick. Cut into 6–8 cm diamonds with a knife or fluted wheel. Leave them under a cloth for 10 minutes.
10 minStep 4: Heat 4 ¼ cups sunflower or peanut oil in a deep, wide pan to 350°F. Fry 3 or 4 pieces at a time for about 1 minute a side, spooning oil over the top so they puff, until pale gold and hollow.
2 minStep 5: Keep the oil between 175 and 375°F. Common mistake: oil too cool; the gnocco drinks fat and stays flat instead of ballooning.
Step 6: Drain on kitchen paper and serve hot with 9 oz soft cheese such as stracchino or squacquerone and 10 ½ oz grilled courgettes and peppers.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 10 g
- Carbs
- 55 g
- Fat
- 19 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gnocco fritto take?
- About 90 minutes in total: 70 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
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