Gnocco Fritto are fried dough balls traditionally served as an antipasto along with cheeses and cured meats. They’re simple, but a staple across Italy.
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Gnocco Fritto, Gnoc Fret in Emilian dialect, is a traditional Italian fried bread dough from Emilia-Romagna region, usually served with Italian cured meats, cheeses and paired with Lambrusco wine.
- 1.1 lb. flour 00
- ⅛ tsp baking soda
- 1 tsp salt
- ½ cup whole milk, room temperature
- ¾ cup sparkling water
- 1½ tbsp Extra Virgin Olive Oil
- For frying : Canola Oil
- Place the flour on a stand mixer bowl.
- Make a well in the center, then add baking soda, salt, olive oil, milk and sparkling water.
- Knead the ingredients with the dough hook at low speed until a firm and non-sticky dough forms.
- Transfer the dough on a floured work surface and knead the dough with the hands for a couple of minutes.
- Shape the dough into a big ball, transfer back onto the mixing bowl, cover with cling wrap and allow to rest for 30 minutes.
- Roll the dough on a floured work surface, about ⅛ inch thick.
- Cut the dough with a pizza cutter into diamonds, about 3 inches long.
- On a medium skillet, heat the canola oil to 375 degrees F.
- Fry in oil until puff and golden.
- Drain with a slotted spoon and shake off the excess of oil.
- Serve hot accompanied with Italian salumi (prosciutto crudo, prosciutto cotto, mortadella, coppa, salame…) and cheeses.