Gnocco fritto
Gnocco fritto
Traditional recipe
Small squares of bread dough fried in the lard until swollen and golden: the gnocco fritto Modenese is eaten with Emilian cured meats.
The gnocco fritto (known as 'torta fritta' in Parma, 'crescentina' in Bologna) is the most loved fried food in Emilia, prepared to accompany cured meats: Parma ham, coppa, salami felino, mortadella. Swell in the lard boiling in seconds: the internal steam creates the characteristic air-filled cavity. Crispy on the outside and almost empty on the inside. Every Sunday morning, Emilian families prepare it. gnocco fritto as a rite to begin the festive day.
Instructions
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Prepare the dough and leaven it
Dissolve the yeast in the warm milk until it forms a light foam. Sift the flour, add the lard Separate the yeast from the salt and mix well. Knead vigorously until the dough is smooth and slightly elastic; avoid overheating. Shape into a ball, place in a greased bowl, cover, and let rise for 1–2 hours in a warm place until doubled in size.
Form the pieces
Gently take the dough and roll it out to a uniform thickness of 5–6 mm. Cut diamonds or squares of approximately 8 x 8 cm (3.15 in) with a pastry wheel or knife, obtaining even edges. Arrange on clean kitchen towel floured, cover and leave to rest briefly to stabilize the gluten mesh and encourage swelling during cooking.
Fry in hot fat
Heat abundantly lard at 170–180°C (356°F) and check the temperature with a thermometer. Fry a few pieces at a time, completely immersed, turning them for even browning. Cook until puffed and golden, about 1–2 minutes per side; audible steam indicates proper internal evaporation. Drain with skimmer.
Drain and serve
Arrange the fried gnocchi on paper towels and, if possible, on a grill to maintain the crispiness. Serve immediately, while still hot, accompanied by thinly sliced ​​Emilian cured meats. Gently open the pieces to appreciate the soft bread crumb alveolate and the contrast of consistencies.
Chef's Tips
The lard It is irreplaceable for the authentic recipe: it gives the characteristic crunchiness and aroma. The dumpling swells in the lard boiling: do not open the lid skillet while it cooks. Serve piping hot; it loses its crispiness when cold.
Ingredients
- (17.64 oz) 500 g of 00 flour
- (5.07 fl oz) 150 ml warm milk
- (3.53 oz) 100 g of lard (or lardo (cured pork fatback) ground)
- (0.53 oz) 15 g of fresh yeast
- (0.35 oz) 10 g salt
- Lard plenty for frying
- Emilian cured meats to serve: prosciutto, cup, mortadella, salami
Can't find it in the US?
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.
- lardo (cured pork fatback)Italian delis or online
The fattiest part of pancetta, finely chopped
Or: Salt pork, rinsed and finely chopped
Lardo is a cured meat, not lard (rendered fat). Salt pork is saltier: reduce the salt.
- fresh yeastUS equivalent
Active dry yeast: 40% of the fresh weight (25 g fresh = 10 g active dry)
Or: Instant yeast: one third of the fresh weight (25 g fresh = 8 g instant)
Dissolve active dry yeast in lukewarm liquid first; mix instant yeast straight into the flour.
- mortadellaItalian delis or online
Good-quality bologna
Bologna is less aromatic.
⚠️ Automatic ingredient-based detection. Always check product labels.
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