Gnocco Fritto is a dish of Emilian origin that is prepared to accompany cheeses and salami during the appetizer. Although it is a very famous dish, it can only be found in certain restaurants, especially trattorias, and taverns. However, as of late, lots of fast food style restaurants and bars have incorporated this dish to their menu. But, if you like to be cozy at home, today we’re going to teach you how to prepare them at home following the original recipe!
Surely all those who have visited Emilia-Romagna have been fascinated by how Gnocchi Fritti go perfectly with cold cuts and crescenza. For this very reason, if you are looking for a recipe to enrich your bread basket or as an accompaniment during an appetizer or an aperitif, you absolutely must prepare it!
To prepare the Gnocco Fritto, start by heating the milk until it is just warm. Pour it into a large bowl and add the yeast. Mix well and let it rest for 10 minutes. Then add the flour, lard, and two pinches of salt. Knead for about 10 minutes. Form a ball with the dough, flour it lightly, and put it in a bowl covered with a cloth for at least 1 hour to let it rise.
Once the leavening is over, lightly flour the work surface and roll out the dough with a rolling pin until it is about half a centimeter thick. With a sharp knife or wheel, cut into a diamond shape. Put the oil in a saucepan to boil and then test it with a small piece of dough to check if it fries.
Put a few gnocchi at a time in the pan and fry them until they are puffy and golden brown, taking care to turn them from time to time. When they are ready, drain them with a slotted spoon and place them on kitchen paper to remove excess oil. Serve the Gnocco Fritto hot, accompanied by cheeses and cured meats.
Pay attention to the cooking of the Gnocco Fritto: to be perfect it must be quite soft. If it is dry or crunchy, it has been cooked for too long.
If you have leftover cooked Fried Gnocco you can keep it for a couple of days in an airtight container, while the dough can be kept in the freezer.
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