Gnocco Fritto
4
servings
Side Dish
Course
Print Recipe
Ingredients
Directions
Ingredients
2 c
00 flour
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1 ½ tbsp
lard, vegetable shortening, or olive oil
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1 tsp
salt
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1 tsp
baking powder
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½ c
water (plus 1 tablespoon, if needed, to bring the dough together)
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A straightforward approach to gnocco fritto, this can be made from start to finish in an hour. Baking powder supplants fresh yeast for a bit more control, without compromising any crunch.

Directions

  1. In a stand mixer with a paddle attachment, mix all ingredients together on low for 5-7 minutes, until slightly tacky and fully incorporated.
  2. Wrap the dough in plastic and let it rest for 30 minutes at room temperature.
  3. Using a rolling pin, roll the dough into a square about ½ inch thick. Fold into thirds, like a letter.
  4. Rewrap and let the dough rest for another 30 minutes.
  5. Again, roll out the dough, this time into a rectangle about ⅛ inch thick. Using a fluted pasta wheel (or a knife), cut into 2-by3-inch rectangles, or 2-by-2-inch squares.
  6. Pour two inches of oil (a clean, neutral oil, like canola, works best) into a large saucepan and preheat to 375°F. Working in small batches, fry a few gnocco fritto at a time, about 90 seconds on each side, then flip. Remove with a slotted spoon and drain on rack or paper towel. Let cool slightly, then serve.

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