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Gnocco Fritto

Gnocco Fritto

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.

Produced by: Bread Love And

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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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  • Author: Ale Gambini
  • Yield: 6 servings 1x


  • 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


  1. Place the flour on a stand mixer bowl.
  2. Make a well in the center, then add baking soda, salt, olive oil, milk and sparkling water.
  3. Knead the ingredients with the dough hook at low speed until a firm and non-sticky dough forms.
  4. Transfer the dough on a floured work surface and knead the dough with the hands for a couple of minutes.
  5. Shape the dough into a big ball, transfer back onto the mixing bowl, cover with cling wrap and allow to rest for 30 minutes.
  6. Roll the dough on a floured work surface, about 1/8 inch thick.
  7. Cut the dough with a pizza cutter into diamonds, about 3 inches long.
  8. On a medium skillet, heat the canola oil to 375 degrees F.
  9. Fry in oil until puff and golden.
  10. Drain with a slotted spoon and shake off the excess of oil.
  11. Serve hot accompanied with Italian salumi (prosciutto crudo, prosciutto cotto, mortadella, coppa, salame…) and cheeses.
  • Category: Pane


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