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A crispy, fried bread perfect for serving along with an antipasto platter from GialloZafferano; Italy’s number one food website.
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Hi everyone and welcome to the GialloZafferano kitchen. Today we’ll prepare fried Gnocco. This is a traditional food from the Emilia-Romagna region made from a bread dough made with lard, rolled out very thinly, cut into rectangles and fried. Normally they’re served filled with sliced meats and cheeses. Let’s see what ingredients we’ll need.
• 4 cups of flour
• 2 teaspoons of yeast
• 1 tsp of sugar
• 2 and a half ounces of lard • 2 teaspoons of salt
• ¾ cups of warm water
• And plenty of olive oil for frying or you can use lard.
Let’s see how to make it
First, place the yeast into a bowl along with the sugar and then a couple of tbsp of the warm water while reserving the rest. Add everything to the yeast, and mix well to dissolve everything. Now add a couple of teaspoons of flour. Mix everything until incorporated into a pulp which you’ll leave rest for a half hour.
Now, add the flour into a bowl and hollow out a dent in the centre into which you can pour the yeast mixture we made before. Now cover it a bit and add the lard and the rest of the water into which you can dissolve the salt. Now all that’s left to do is to bring the ingredients together into a ball, turn it out onto a floured worktop and knead until you’ve achieved a smooth and even dough.
Here’s our dough. Place it back into the bowl you used for the flour and cut a cross into the surface. Now, cover the bowl with plastic wrap and leave the dough to rest for at least an hour in a warm place (75 to 80 degrees f).
And now our dough is ready. We’ll need to turn it out onto a lightly floured worktop. Now, work it a bit and then roll it out into a thin rectangular sheet at most 1/8 of an inch thick.
And now we’re ready to fry. As you can see I’ve rolled out the dough very thinly and cut it into rhomboid shapes about 3-4 inches to a side. Now in a wide pan with high sides, bring plenty of oil to 350-375 degrees F and now you’re ready to begin frying. Put three to four pieces of dough into the oil at a time (no more than this). Leave it until it’s inflated, then turn it over until both sides are golden.