Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Total time: 
Serves: 6
  • 4 cups (500 g) bread flour
  • 4 tbsp (50 g) lard
  • 1 quart (1 liter) vegetable oil or melted lard
  • 1 bag (7 g) active yeast
  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (120 ml) sparkling water
  • 1 tsp sugar
  • 1 tbsp table salt
  1. GNOCCO FRITTO DOUGHFirst, pour the lard in a little bowl, then place the bowl into the turned-off oven with the light on until the lard results soft and workable.Then, pour the yeast and 1 tbsp of lukewarm water into a cup and stir until melt the yeast, then add the sugar. Now, sift the flour and pour it into a glass or ceramic bowl.Add the melted yeast and the sugar, then add the milk and sparkling water, a little at a time, kneading the mixture.Once you added half of the liquids, pour the salt and the soft lard, then continue to kneading the mixture and pouring liquids slowly. At this point, move the dough on a board, and keep kneading until fluffy and consistent.Finally, cover the dough ball with a humid kitchen towel and let rise 1 or 2 hours until double its size.
  2. RESTING AND ROLLINGFirst, pour the oil or the lard in a deep saucepot, then place over medium flame, and heat until it reaches 340° F (170° C). Finally, turn off the heat.Once the Gnocco Fritto dough is adequately raised, roll it down with a rolling pin as thick as a coin or little more. Then, cut the dough into squares or rhombuses.
  3. FRYING THE DOUGHOnce rolled and cut, you want to fry the Gnocco Fritto pieces as soon as possible. So, re-heat the oil until reach again a temperature between 340° F and 355° F (170° C-180° C). Then, fry the dough pieces, 3 or 4 at a time, until perfectly golden, flipping them on the halfway with a slotted spoon. Once ready, let the Gnocco Fritto rest over paper towels to drain the oil in excess, and continue to fry all the other pieces.
  4. SERVING GNOCCO FRITTOServe the Gnocco Fritto, still hot and crispy, along with your preferred selection of cheese, cured meat, and vegetables preserved in oil or vinegar.
Recipe by philosokitchen at