I love this recipe because it captures the authentic spirit of Emilia Romagna’s cuisine—humble ingredients turned into something delicious. The dough is simple to make, yet it fries into the perfect texture: puffy, tender, and slightly crisp. I enjoy serving them with mortadella, or creamy cheeses, but they’re just as good on their own. It’s also a fun and relaxing recipe to make on a weekend when I want to fill the kitchen with the comforting smell of freshly fried dough.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500 grams (4 cups) all-purpose flour 200 grams (0.85 cups) water 1 teaspoon (1 teaspoon) dry yeast 70 grams (4.73 tbsp) butter or extra-virgin olive oil 1 teaspoon (1 teaspoon) sugar 12 grams (2 tsp) salt vegetable oil for frying as needed
Directions
I start by making a batter using 8 tablespoons (60 grams) of flour mixed with the dry yeast, sugar, and 7 tablespoons (50–60 grams) of water. I cover it with plastic wrap and let it rise at room temperature—or inside a turned-off oven with the light on—until it doubles in volume and small bubbles appear on top. This usually takes about an hour.
Next, I add the rest of the flour and water (lukewarm or sparkling water both work well). I knead by hand until all the liquid is absorbed. If the dough feels too dry or there’s still flour left in the bowl, I add another tablespoon of water until it all comes together.
Then, I gradually add the butter or olive oil—a little at a time—kneading well between each addition until it’s fully incorporated. Once the dough is smooth and soft, I add the salt and knead again.
I shape the dough into a ball, score a cross on top, and place it in a bowl covered with plastic wrap. I let it rise in a warm spot (around 80°F) until it triples in volume, which takes about 2 hours.
When the dough is ready, I roll it out on a lightly floured surface to a thin sheet about 1/8 inch (3 millimeters) thick. I cut it into 2-inch-wide strips and then into diamond-shaped pieces.
I heat plenty of vegetable oil in a deep saucepan. Once the oil reaches frying temperature, I fry one or two pieces at a time. They puff up quickly—within seconds—so I turn them over once they’ve swelled and let them fry for about a minute in total. Then I remove them with a slotted spoon and drain them on paper towels.
I like to serve them warm, sprinkled with a touch of salt, and paired with cured meats and Italian cheeses.
Servings and Timing
This recipe makes about 50 pieces and takes roughly 3 hours and 40 minutes total—30 minutes to prepare, 2 hours 40 minutes for rising, and 10 minutes for frying.
Variations
Sometimes I add a splash of sparkling water to the dough for extra lightness. I also like brushing them with olive oil and topping them with herbs or grated parmesan before serving. For a sweet twist, I sprinkle powdered sugar and drizzle honey over them instead of salt—perfect as a dessert version.
Storage/Reheating
I store leftover gnocco fritto in an airtight container at room temperature for up to a day. To reheat, I place them in a warm oven for a few minutes to bring back their crispness. If I want to make them ahead, I prepare and cut the dough, then refrigerate it for a few hours before frying fresh. They’re best eaten the same day.
FAQs
What is gnocco fritto made of?
It’s made from a simple dough of flour, water, yeast, fat, and salt that’s rolled out and fried until puffy.
Can I make the dough in advance?
Yes, I often make the dough earlier in the day and let it rise slowly before frying just before serving.
Can I bake gnocco fritto instead of frying?
Traditionally it’s fried, but baking at 200°C (400°F) until golden can be a lighter alternative.
What oil is best for frying?
I use vegetable oil with a high smoke point, such as sunflower or canola oil.
Why didn’t my dough puff up?
The oil may not have been hot enough, or the dough didn’t rise long enough before frying.
Can I freeze the dough?
Yes, I freeze it after the first rise. I thaw it completely before rolling and frying.
Can I make a dairy-free version?
Absolutely—using olive oil instead of butter makes it dairy-free.
How do I know when the oil is ready?
I drop a small piece of dough into the oil; if it rises and bubbles immediately, it’s ready.
Can I make them smaller for party appetizers?
Yes, I often cut them into bite-sized pieces—they’re perfect for sharing platters.
Conclusion
Gnocco fritto is one of those timeless Italian recipes that I never get tired of making. I love watching the dough puff up as it fries and seeing those golden, airy pillows pile up on the plate. Served warm with savory accompaniments, it’s a rustic, authentic taste of Emilia Romagna that turns any gathering into something special.
Gnocco Fritto is a classic Italian fried bread from Emilia Romagna—light, golden, and irresistibly airy. These puffed pillows of dough are perfect served warm with prosciutto, mortadella, salami, and soft cheeses, bringing a touch of authentic Italian tradition to your table.
Ingredients
500 g (4 cups) all-purpose flour
200 g (0.85 cups) water (lukewarm or sparkling)
1 tsp dry yeast
70 g (4.7 tbsp) butter or extra-virgin olive oil
1 tsp sugar
12 g (2 tsp) salt
Vegetable oil, for frying
Instructions
In a bowl, mix 8 tbsp (60 g) of flour with the dry yeast, sugar, and 7 tbsp (50–60 g) of water. Cover and let rise until doubled in volume and bubbly, about 1 hour.
Add the remaining flour and water to the mixture. Knead until a dough forms, adding a little extra water if needed to incorporate all the flour.
Gradually knead in the butter or olive oil, a little at a time, until fully absorbed. Add the salt and knead until smooth and elastic.
Form the dough into a ball, score a cross on top, and place in a bowl covered with plastic wrap. Let rise in a warm spot for about 2 hours, or until tripled in volume.
Roll out the dough on a floured surface to about 1/8 inch (3 mm) thick. Cut into 2-inch-wide strips, then into diamond-shaped pieces.
Heat vegetable oil in a deep saucepan to frying temperature (around 180°C / 350°F). Fry one or two pieces at a time until puffed and golden, about 1 minute total, turning once.
Remove with a slotted spoon and drain on paper towels. Serve warm with a sprinkle of salt and your favorite cold cuts and cheeses.
Notes
Use olive oil instead of butter for a dairy-free version.
Ensure oil is hot enough for the dough to puff immediately.
For extra lightness, use sparkling water in the dough.
Can be made sweet by dusting with powdered sugar and drizzling with honey.
Best served warm the same day, but can be reheated in the oven to restore crispness.
