Gnocco Fritto

Name: Gnocco Fritto
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: Makes 30 to 40 pieces
Ingredients: 1 ½ cups / 200 g 00 Pasta Flour; ¾ tsp / 5 g Salt; 3 ½ Tbsp / 50 g Whole Milk; 3 ½ Tbsp / 50 g Lukewarm Water; ⅓ tsp / 1 g Instant Yeast; ⅓ tsp / 1 g Sugar; 2 ¼ tsp / 32 g Butter, melted; 1 quart Vegetable oil

Fried, yeasted dough from Emilia-Romagna that puffs up into little pillows, typically eaten with soft cheese (like fresh mozzarella) and salumi.

Recipe byJP Cosme

Prep1 hr 30 min

Cook10 min

Total1 hr 40 min

MakesMakes 30 to 40 pieces

DietariesVegetarian

Ingredients

Ingredient quantities shown in U.S. units.

Dry Ingredients

1 ½ cups200 g00 Pasta Flour
¾ tsp5 gSalt

Wet Ingredients

3 ½ Tbsp50 gWhole Milk
3 ½ Tbsp50 gLukewarm Water
⅓ tsp1 gInstant Yeast
⅓ tsp1 gSugar
2 ¼ tsp32 gButter, melted

To Fry

1 quart1 quartVegetable oil

Special Equipment

Pasta maker

Method

Preparation

In a bowl, combine lukewarm water, yeast, and sugar. Stir to dissolve and set aside for 5–10 minutes until foamy.
If using a stand mixer, add the dry ingredients to the bowl fitted with a dough hook attachment. Mix on low speed (speed 1) and slowly pour in the water-yeast mixture, milk, and melted butter, in that order. Mix until the dough comes together and pulls away cleanly from the sides of the bowl, about 3–5 minutes.
Detach the bowl and knead the dough by hand on a clean surface for 1 minute, just until it turns smooth. Cover and let rest in a warm place for 30–60 minutes until doubled in size, or chill in the fridge overnight.
Punch the dough down, shape it into a round, and divide it into manageable portions.
To shape the gnocco fritto, set out a bowl of flour for dusting. If using a pasta sheeter, pass a portion of dough through each setting until it is 2–3 mm thin. Dust lightly with flour every other pass to prevent sticking. Cut into your desired shapes or 1–2” squares. Repeat with the remaining dough portions.
Fill a large pot no more than halfway with oil to prevent bubbled-over spills. Preheat the oil to 350°F (175°C).
Carefully drop a few pieces into the hot oil without overcrowding, which drops the oil temperature and leads to soggy dough. Adjust the heat as needed while frying to maintain 350°F.
The dough will puff immediately. Use a slotted metal spoon to gently turn and submerge the pieces so they fry evenly. Cook for 2–3 minutes until golden brown and the active bubbling subsides.
Transfer to a paper towel-lined plate to drain. Serve warm.