How to make Gnocco Fritto – delicious Italian recipe


How to make Gnocco Fritto – delicious Italian recipe

Gnocco Fritto is a typical Italian dish, especially from the cuisine of Emilia Romagna! It is a mixture of fried bread, usually accompanied by cured meat, and cheeses, but also as a dessert with Nutella or sugar!

Soft, puffy, tasty, the fried dumplings are a specialty with unparalleled goodness! Depending on the city it takes on a different name: in Bologna “crescentine” in Parma “Torta fritta”, in Modena and Reggio Emilia “gnocco fritto”. In any case, it is a real goodness!

My grandmother always prepared it for me when I invited my friends to dinner and everyone was crazy about it!!! We ate it as a single dish accompanied with cold cuts and cheeses, but you can also serve it as an appetizer.

Follow this step-by-step recipe to make the best gnocco fritto in the world, just what my grandmother Gina prepared!

Gnocco fritto
Gnocco fritto

Recipe Difficulty Level: not too tricky


  • 500 g (4 cups plus 2 tbsp) of flour ‘0’
  • 2 tablespoons of extra virgin olive oil
  • 80 ml (⅓ cup) of milk
  • 10 g (2 tsp) Salt
  • 200 ml (¾ cup plus 1 tbsp) of sparkling water

To fry: 

  • 1-1,5 l (6⅓ cups) of sunflower oil
  • You can eat it with ham, cured meat, any kind of cheese, Nutella or sugar (as my grandmother used to do)

PS: For leavened, cakes and sweets, I recommend using a scale that measures grams and oz so that you can measure the ingredients accurately and get a great result. You can purchase the scale by clicking directly here.


In a bowl, put the flour.

Make a little hole at the center of the flour and pour, while stirring, the milk, 2 tablespoons of extra virgin olive oil, 10 g (2 tsp) of salt, and sparkling water.

The dough should be soft but not sticky. If the dough is too sticky, then add some more flour, if it is too tough, add some more water.

Knead the dough for about 5/6 minutes (you have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, and squashing it again).

The dough should be ‘smooth’ and ‘elastic’.

Wrap the dough in cling film and leave it for 20/30 min.

After that cut a piece of dough (keep the rest wrapped in the cling film), and stretch the dough with a wooden rolling pin until it is thin (but not too thin!).

Now we are ready to fry our Gnocco Fritto!

With a knife, cut the thin dough into squares and fry them in a big pot in abundant sunflower oil (the oil should be very hot- I suggest you try with a toothpick. Try to dive it into the oil, if you see some bubbles, then the oil is ready).

The ‘Gnocco fritto’ fry very quickly. When you put the dough into the pot, use a spoon to cover of oil also the top part of the dough. Fry in both parts. When the dough starts to be gold, then it is ready (if it becomes too brown the dough will result very dry).

Suggestion: you can also prepare the dough before, cut it, and have it ready on a work surface. You will just need to leave the dough between 2 rags, so the dough will not dry and will be ready to be fried.

Remember that this is a dish to serve hot!!!!

Enjoy your meal! Buon appetito!

Ps: if you liked this typical dish from Emilia Romagna, try the tigelle and piadina too! 

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