Gnocco Fritto

(Fried Dough Puffs)

These light and tasty Gnocco were served at Agritourismo Cavazzone in  Reggio Emilia

 

　

Serves 4

Ingredients

4 Cups Flour
¼ Cup Extra Virgin Olive Oil
1 Pkg. (¼ ounce) Active Dry Yeast
1 Pinch Baking Soda
1 Cup Whole Milk

Olive oil for frying as needed
1 ½ Tsp. Salt

Gnocco takes about 15 minutes to prepare once dough is prepared

Combine warm milk (100°F) with yeast and let it rest for 5 minutes.

Combine all ingredients together.

Knead the dough until soft and smooth.

Place the dough in a bowl and cover, let it rise until it has doubled

Dust your work surface with flour and roll out the dough, about 1/8 inch thick

Using a fork, gently prick the dough.

Cut the dough into strips, then in to diamonds, about 3 inches long

Fry in oil, about 325°F, until bubbly and the edges are slightly brown.

Serve hot, accompanied by cured meats and cheeses

 

 

Salumi de Reggio Emilia, Italy

NOTE

 

If you'd like to save a little time you can purchase a basic frozen bread dough, like Bridgeford, and follow instructions for preparation prior to baking step.