Gnocco Fritto (Italian Fried Dough)

Gnocco Fritto or "Italian Fried Dough" for us, is a typical appetizer of the Emilian tradition, in particular of the provinces of Modena, Parma and Reggio Emilia, widespread in general throughout Emilia Romagna. It is a dough made of lard, water and flour that is rolled out into a thin sheet and then cut into diamonds, then fried in lard until it becomes puffed up and golden. Once ready, it is served piping hot with local cured meats and cheeses, accompanied with a good glass of Lambrusco or enjoyed in place of bread: it is perfect for a dinner with friends, a brunch or a party buffet.

We are proposing it to you in the typical Modena version, without yeast, only with: flour, sparkling water, lard, baking soda and salt. In the traditional recipe for fried gnocco, no leavening agent is required, because with the presence of sparkling water, a sort of natural leavening takes place, however, to speed up the process, we have added a pinch of baking soda. If you want to try the original recipe: omit the baking soda and let the dough rest for 2-3 hours wrapped in a cloth at room temperature.

Fried gnocco, in dialect gnocc frett, gnocc, gnoch frétt and  chisulén, is also known as "crescentina" in Bologna, "torta fritta" in Parma, "chisolino" in the Bassa Piacentina, "pinzino or pinsìn" in Ferrara and Mantua and so on. In fact, because of how renowned this dish is, there is even a brotherhood, called "Gnocco d'oro".

What is Gnocco Fritto? (Gnocco Fritto Pronounciation)

Gnocco Fritto (pronounced as NYOH-koh FREE-toh) is one of the symbolic specialties of Emilian cuisine, whose origins are to be found in the culinary tradition of the Lombards who conquered the area after the fall of the Roman Empire and the battles with the Byzantines. In 527, with the advent of the Byzantine emperor Justinian, Ravenna became the seat of the governor of Italy and experienced a period of great splendor, as demonstrated by the basilicas of San Vitale and Sant'Apollinare in Classe. During the 6th century, the political unity of the region was interrupted by the invasion of the Lombards, who occupied various territories but were unable to definitively defeat the Byzantines. The Lombards occupied Emilia up to Bologna and Imola and, finally, concentrated in Reggio; the Byzantines were left with the Adriatic area, which took the name of Romagna because it belonged to the Romans of Byzantium.

The Lombards, thanks to their Celtic ancestry, introduced the use of animal fat in Emilian cuisine, whose gastronomy is rich in proteins and animal fats, such as wild boars and pigs. Initially, fried gnocco was a simple substitute for bread, a dough made with simple ingredients, such as flour, water, salt and, obviously, lard, used both in rolling out the dough and in frying. Given the ease of preparation and the humble ingredients, over the centuries fried gnocco conquered the entire region and, until the mid-1900s, with the so-called "Italian economic miracle" and the abandonment of the countryside for the big cities, it became the favorite food of the peasants.

Gnocco fritto gained popularity in the U.S. as Italian-American cuisine began to evolve in the late 20th century. The American fascination with Italian dishes led to gnocco fritto being embraced as a unique, snackable treat, especially in Italian restaurants and eateries that focused on regional Italian fare. Its combination of crispy, savory elements and the trend for fried foods in the U.S. helped it stand out. Today, it's often served as an appetizer, with various toppings, making it a beloved comfort food that resonates with both Italians and American food enthusiasts alike.

Pro Tips for The Best Gnocco Fritto

• A high-quality, all-purpose flour works best for the dough. If available, you can use “00” flour, which is finely ground and provides a lighter texture.
• To achieve the perfect texture, knead the dough until it becomes smooth and elastic. This ensures that the gnocchi will puff up properly while frying.
• After kneading, let the dough rest for at least 30 minutes. This helps the gluten to relax, making the dough easier to roll out and fry.
• Roll the dough to about 1/8-inch thickness. If it’s too thick, your gnocchi will be dense; too thin, and they may become too crispy or fragile.
• Heat the oil to around 350°F (175°C). If the oil is too hot, the gnocchi will burn on the outside before cooking through; if it’s too cold, they will absorb too much oil and become greasy.
• Don’t overcrowd the pan. Frying a few pieces at a time ensures they cook evenly and remain crispy without becoming soggy.
• Gnocco fritto is best enjoyed fresh and hot. If they sit too long, they might lose their crispiness.

What is The Difference Between Gnocchi and Gnocco?

Gnocchi refers to soft, pillowy dumplings typically made from potatoes, flour, and eggs, often served as a pasta dish with various sauces. On the other hand, gnocco fritto is a deep-fried dough snack, crispy on the outside and soft on the inside, usually served as an appetizer with cured meats and cheeses.

Can I Fry Without Shortening?

Yes, you can fry without shortening. Instead of shortening, you can use other oils such as vegetable oil, canola oil, sunflower oil, or olive oil. Each oil has a different smoking point and flavor, so it's important to choose one suitable for frying at the temperature you need. For crispy results, oils with high smoke points like vegetable or canola oil are ideal.

Can I Make Them in The Air Fryer?

Yes, you can make gnocco fritto in an air fryer, though the texture will be slightly different from the traditional deep-frying method. To do so, lightly brush the dough with oil and place the pieces in a single layer in the air fryer basket. Set the temperature to around 375°F (190°C) and cook for 5-7 minutes, or until they are golden and crispy. While they may not be as fluffy as the fried version, the air fryer will still give them a crispy texture with less oil.

Why Are My Gnocchi Fritti So Soggy?

If your gnocco fritto is soggy, it could be due to a few factors. First, the oil temperature may be too low, causing the dough to absorb excess oil. Overcrowding the pan can also lower the oil temperature, leading to soggy results. Additionally, if the dough is rolled out too thick, it won't cook evenly, leaving the inside soft. Finally, make sure to drain the fried pieces on paper towels to remove excess oil. Adjusting these factors should help you achieve a crispier result.

How Do You Eat Gnocco Fritto?

Today this delicacy has become famous throughout Italy while maintaining a very strong local imprint, so much so that the best possible combination is with Mortadella di Bologna PGI, Culatello di Zibello, prosciutto, cooked shoulder, cracklings or the wonderful coppa piacentina, accompanied by a generous spoonful of soft cheese, such as squacquerone or stracchino. Also very good with onions in balsamic vinegar or with friggione bolognese. Obviously the best wine is Lambrusco, you don't even have to think about it. In the city of Modena it is customary to eat gnocco fritto (hot, freshly prepared or cold from the previous evening) for breakfast, together with cappuccino or caffe latte.

Can I Make Them Ahead of Time?

Yes, you can make gnocco fritto ahead of time, but it's best to fry them fresh for the crispiest texture. If you need to prepare them in advance, you can shape the dough and store it in the fridge for a few hours before frying. Alternatively, you can fry them ahead of time, then store them in an airtight container. To reheat, place them in a preheated oven or air fryer to restore their crispiness, as reheating in the microwave may make them soggy.

Do They Freeze Well?

Yes, gnocco fritto can be frozen. To do so, fry them first, then let them cool completely. Once cooled, place them in an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. When you're ready to enjoy them, reheat them in an oven or air fryer to restore their crispiness. Freezing the dough before frying is also an option—just roll out the dough, cut it into pieces, and freeze them before frying. This way, you can fry them fresh when needed.

How to Store Any Leftovers

To store any leftover gnocco fritto, let them cool completely, then place them in an airtight container or resealable bag. Store them at room temperature for up to 1-2 days. For longer storage, you can refrigerate them, but keep in mind that they may lose some of their crispiness. To restore their crunch, reheat the gnocchi fritti in an oven or air fryer for a few minutes.

How to Make Gnocco Fritto

In a bowl mix flour, salt, lard and baking soda.

Gradually add the sparkling water and start kneading.

Then transfer the mixture onto a lightly floured work surface and knead until you obtain a homogeneous, smooth and elastic mixture.

Cover the bowl with cling film and let it rest for 30 minutes.

After resting, take the dough and roll it out with a rolling pin on a lightly floured surface, bringing the dough to a thickness of about 4-5 mm.

Using a pastry cutter or a very sharp knife, cut out lots of diamonds or rectangles.

Fry them in lard at 355°F/180°C. You need to fry them by immersion, so make sure you have a saucepan or a small pot large and deep enough to hold enough lard and fry at least 3-4 diamonds at a time.

As soon as the lard is at temperature, insert the diamonds or rectangles and fry them well, a few at a time, turning them often until golden brown. It will take very little time: about 1 minute per side or a little more.

Once they are ready, drain them carefully with a spoon or a slotted spoon and let them dry briefly on kitchen paper.

Serve your fried gnocchi nice and hot to be enjoyed with cold cuts, cheeses or as you like. If you want to eat them the next day, heat them for about 3 minutes in a non-stick pan, turning them often, or in a traditional oven for about 3 minutes.

Enjoy!