Appetizer Recipes Culture Recipes

The Fried Bread You Need in Your Antipasti – Gnocco Fritto ๐Ÿ‡ฎ๐Ÿ‡น

This classic pillowy fried dough is a staple in Emilia Romagna and served alongside cured meats and cheeses!

Gnocco fritto is a staple at every salumeria in Emilia Romagna. This classic snack of pillowy fried dough is served alongside cured meats and cheeses in the northern region. It’s easy to make at home and you will love having it as part of your antipasti!


  • 1 cup of water
  • 1 tsp active dry yeast
  • 2 cups of sifted ap flour + more for dusting
  • 3 cups of lard at room temperature
  • 1 pinch of fine sea salt


  1. Heat the water until lukewarm either on the stove or in the microwave. Whisk in the yeast and let bloom for 10 minutes.

  2. Sift flour into a large bowl and make a well in the center.

  3. Add the water with yeast, 1/4 cup of the lard and salt into the well.

  4. Mix well until you have a soft dough and knead for about 5 minutes. It should be smooth.

  5. Shape dough into a ball and place it back into the bowl. Cover with a damp towel and let it rest for 2 hours. It should double in size.

  6. Dust a flat surface with flour and roll out the dough out until it’s about 1/4 inch thick. Slice dough into 2×2 inch squares.

  7. In a deep pan or dutch oven, heat the remaining lard to about 350 F.

  8. Fry the dough squares a few at a time until puffed and golden brown. Do not crowd the pan.

  9. Remove and transfer to a paper towel lined wire rack, salt and let cool. Serve with your favorite meats, cheeses and antipasti!


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