Gnocco fritto


Total time: 2hr 15m
Preparation Time: 45m

Servings
For 6 people


Nutritional Information

Contains 319 Kcal, 12g Protein, 23g Carbohydrates, 19g Fat


Ingredients

  • Dough
  • 200 g pizza flour (e.g. Sapori)
  • 0.5 tsp dry yeast
  • 1.25 dl water
  • 0.5 tsp salt
  • 2 tbsp olive oil
  • To deep fry
  • 0.5 tsp sea salt
  • oil for deep-frying
  • To serve
  • 2 sprigs oregano, finely chopped
  • 2 tomato, diced
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 150 g cured ham
  • 80 g olives (e.g. Taggiasca olives)

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Instructions

  • Dough

    Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  • To deep fry

    On a lightly floured surface, roll out the dough to approx. 5 mm thick, sprinkle with fleur de sel. Cut the dough into approx. 20 equal diamonds. Fill a pot to ⅓ with oil and heat it to approx. 170°C. Place the pieces of dough in the oil in batches using a slotted spoon, fry for approx. 3 mins. on each side. Remove and drain on paper towels.
  • To serve

    Mix the tomatoes, oregano and oil, season with salt, plate up the gnocco fritto with the cured ham and olives.
  • Note:

    Traditionally, lard is used instead of oil in the dough and for frying.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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