Gnocco fritto

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

For 6 people

Nutritional Information

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


  • 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)

View these products


  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home