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Gnocco fritto (traditional Italian recipe)


gnocco frito

He gnocco frito It is a typical appetizer from the Italian region Emilia, a delicious Italian street food that is very easy to make.

Is about fried dough bits which are served with cheeses and cold meats, an easy-to-make and very original appetizer, ideal for surprising your guests when preparing an informal dinner.

Like any traditional recipe, the italian gnocco fritto It is also known by other names, depending on the area where it is prepared: crescentina, torta fritta, pinzino, chisulèn…it’s always about this kind of fried bun. If you go to Modena you will find it in many places, always accompanied by other extraordinary typical products of the region such as mortadella and Parmesan cheese.

In the traditional gnocco fritto recipe lard is used to fry, and we have done it that way, but if you don’t like the flavor or prefer a slightly lighter frying, you can use oil.

Gnocco fritto recipe

Ingredients

    For about 30 units

  • 250 g of flour

  • 50 g whole milk at room temperature

  • 35 g lard

  • 50g lukewarm water

  • 4 g fresh yeast

  • a pinch of sugar

  • a pinch of salt

    to fry

  • 2 kg of lard

How to make gnocco fritto

  • Preparation of the dough

    • In a small bowl put 10 g of water and 10 g of milk and dissolve the fresh yeast stirring with a fork.
    • In another large bowl mix the flour with the lard soft (you can leave it for a while at room temperature or give it a microwave blow)
    • Add the dissolved yeast and mix until absorbed.
    • We are incorporating the rest of the water and milk mixing with a fork first and then with your hands.
    • When we have a more or less uniform dough, add the sugar and salt and knead until the dough is smoothNeither too hard nor too elastic.
    • Put in the bowl, cover with a cloth and leave leaven for an hour and a half in a warm place.
  • Cut the gnocchi fritti

    • After the resting time, we divided the dough into two or three parts to facilitate the task, and with a roller we extend it on the floured table until reaching about 2 mm thick.
    • With a very sharp knife or with a wheel cutter like this we cut irregular squares.
  • We fry the gnocchi fritti


    how to make gnoccho fritto

    • in a casserole put the lard on the fire for it to dissolve.
    • When it reaches 190°C (we advise you to measure the temperature with a kitchen thermometer like this one let’s fry the squares few at a time.
    • When they start to swell we turn them around so that they brown on the other side.
    • Drain and put them on absorbent paper.
    • We serve very hot.

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gnoccho fritto recipe

How to accompany the gnocchi fritti

As we said at the beginning, the gnocco frito It is accompanied with cheeses and sausages, in particular with the parmesan cheese and mortadella which are two PDO products from the Emilia-Romagna region.

In Spain it is easy to get Parmesan cheese, a little less authentic Bologna mortadella. But if you have the possibility, we advise you to try the gnocco fritto in this way, you can choose, for example, to buy online:

WORLD SELECTION DAY Italian sliced ​​mortadella container 150 gr

WORLD SELECTION DAY Italian mortadella in…

(55)

Fiorucci Sliced ​​Italian Mortadella PGI Bologna, 100g

Fiorucci Sliced ​​Italian Mortadella PGI Bologna,…

(43)

Parmigiano Reggiano (Parmesan Reggiano Cheese) maturation 48 months

Parmigiano Reggiano (Parmesan Reggiano Cheese)…

(329)

Zanetti Parmigiano Reggiano Cheese, 150g

Zanetti Parmigiano Reggiano Cheese, 150g

(41)

gnoccho fritto traditional recipe

Tips for making the perfect gnocco fritto

I don’t like lard, how do I replace it?

In the dough, you can replace the lard with the same amount of extra virgin olive oil. To fry, use the oil you usually use.

If I want to use dry yeast, how much do I have to put?

If you want to use baker’s dry yeast instead of fresh yeast, about 2 grams will suffice. Use it in the same way that we have indicated for the fresh one.

Can I prepare the gnocco fritto in advance?

We do not recommend it, as all fried foods are freshly made when they are best.

What is strength flour?

When we talk about wheat flour, The different types are usually differentiated by their forceThis is due to the degree of gluten or protein it contains. It is a flour with a W of at least 300 or 13% protein, you can read this information on the packaging.

Other Italian appetizers that you will like

If you like Italian cuisine, you can organize a complete dinner based on appetizers and Street Foods as delicious as the famous pizza margherita or her cousin Focacciathe piadina which is a kind of flat bread that is filled with many things, or the delicious bruschetta


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Homemade Pizza Margarita (the easiest and richest pizza recipe)

focaccia recipe

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How to make focaccia (EASY Italian focaccia recipe)

italian piadina

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Authentic and easy Italian piadina recipe

bruschetta with tomato

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Italian Bruschetta (10 perfect recipes)

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