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.
Baking Bread: Episode #4 : Gnocco Fritto from BreadLoveAndDreams on Vimeo. 
BAKING BREAD!
Produced by: Bread Love And Dreams.com
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Credits:
Ale Gambini (Host Chef & Founder)
Maurizio “OTTO” De Togni (Film & Music Maker – Executive & Media Producer)
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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.
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- Yield: 6 servings 1x
Ingredients
- 1.1 lb. flour 00
- 1/8 tsp baking soda
- 1 tsp salt
- 1/2 cup whole milk (room temperature)
- 3/4 cup sparkling water
- 1 1/2 tbsp Extra Virgin Olive Oil
- For frying : Canola Oil
Instructions
- 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 1/8 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.
- Category: Pane
