Fried Gnocco - Italian Fried Dough
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/fried-gnocco-italian-fried-dough
Total time
2 Hours
50 Minutes
Baking/cooking time
20 Minutes
Rest time
2 Hours
Difficulty
easy
Ingredients
ca. 45 pieces (serves 4-6)
| For the dough: | ||
| 500 | g | Mix Spelt pizza |
| 270 | g | lukewarm water |
| 50 | g | lard |
| 15 | g | sugar |
| For frying: | ||
| 1 | l | peanut oil |
| To serve: | ||
| q.s. | mixed cured meats, as desired |
Preparation
- To prepare the gnocco fritto, place the spelt pizza mix, sugar, and lukewarm water in the bowl of a stand mixer. Mix briefly until the dough comes together. Add the lard and knead until the dough becomes smooth and elastic — it should pull away from the sides and bottom of the bowl and wrap around the dough hook.
- Shape the dough into a ball, cover, and let it rest in a warm, draft-free place until doubled in size, about 2 hours.
- Once risen, divide the dough into three portions. On a lightly floured surface, roll out the first portion into a rectangle about 3 mm thick.
- Using a pizza cutter or sharp knife, cut into strips about 5 cm wide, then slice the strips diagonally to form diamond shapes.
- Heat the peanut oil in a deep saucepan to 175 °C (345 °F). When the oil reaches temperature, fry 3–4 diamonds at a time (depending on the size of your pot), flipping them once they puff up. Fry until golden — this will only take about 1–2 minutes.
- Remove with a slotted spoon and drain on paper towels to absorb excess oil. Repeat with the remaining dough.
- Gnocco fritto is best served hot, accompanied by a generous selection of Italian cured meats.
In collaboration with @passionecooking
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