Gnocco Fritto

Ingredients

Equipment Needed

• •Large wooden board or clean work surface
• •Rolling pin
• •Pastry wheel or sharp knife
• •Heavy pot or deep skillet for frying (at least 4-quart capacity)
• •Thermometer for oil temperature
• •Spider skimmer or slotted spoon

Instructions

1. 1

   Make the dough

   Mound the flour on a wooden board or in a large bowl. Make a well in the center. Add the softened lard, lukewarm milk, yeast, salt, and baking powder to the well. Begin mixing with a fork, gradually incorporating flour from the inner walls of the well. When the dough becomes too stiff for the fork, use your hands.

2. 2

   Knead until smooth

   Knead the dough vigorously for 8 to 10 minutes. You are developing gluten, which creates the structure that allows the dough to puff. The dough should become smooth, soft, and slightly elastic. It will not be as stiff as bread dough. If it feels too dry, add milk one tablespoon at a time. If too wet, add flour sparingly.

   The dough should feel like a baby's cheek: soft, smooth, and yielding. If you poke it, the indentation should slowly spring back.
3. 3

   Let the dough rest

   Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let it rise in a warm place until doubled in size, about one hour. The yeast and the rest both matter. The yeast creates air pockets; the rest relaxes the gluten so you can roll the dough thin.

4. 4

   Roll the dough thin

   Turn the risen dough onto a lightly floured surface. Do not punch it down aggressively. Roll it out to a thickness of about 3 millimeters, roughly one-eighth inch. This is thin. If the dough resists and springs back, let it rest five minutes, then continue. Work in batches if your surface is small.

   The thickness matters enormously. Too thick and the gnocco will be dense and chewy. Too thin and it will not puff. Aim for the thickness of a sturdy playing card.
5. 5

   Cut into shapes

   Using a sharp knife or pastry wheel, cut the dough into diamonds or rectangles, roughly 8 by 10 centimeters (about 3 by 4 inches). The traditional shape is a diamond with slightly ragged edges from the pastry wheel. Do not reroll scraps immediately; let them rest ten minutes first, or they will be tough.

6. 6

   Heat the frying fat

   Pour lard or oil into a heavy pot or deep skillet to a depth of at least 5 centimeters (2 inches). Heat to 180°C (350°F). Use a thermometer. The temperature is critical. Too cool and the gnocco absorbs oil and becomes greasy. Too hot and it browns before puffing.

   Traditionally we fry in lard, which gives the most authentic flavor and the crispest texture. If you use oil, choose one with a neutral flavor and high smoke point. Peanut oil works adequately.
7. 7

   Fry until puffed and golden

   Slide two or three pieces of dough into the hot fat. Do not crowd the pot. The gnocco should sink briefly, then rise to the surface and begin to puff almost immediately. Use a slotted spoon or spider to gently turn them and keep them submerged so they puff evenly. Fry until golden on both sides, about one to two minutes total. They should be the color of light toast.

8. 8

   Drain and serve immediately

   Transfer the fried gnocco to a plate lined with paper towels. Let them drain for only a few seconds, then transfer to a warm serving platter. Serve immediately with thin slices of prosciutto di Parma and soft stracchino cheese. Your guests should eat while you continue frying. This is the only way.

   Gnocco fritto waits for no one. Within five minutes it begins to deflate and toughen. The person frying eats last. Accept this.

Chef Tips

• •The lard in the dough is essential to the texture. It coats the flour particles and creates the characteristic tender, shattering crispness. Butter contains water, which changes the chemistry. Use lard.
• •Stracchino is the traditional accompaniment, a soft, spreadable cow's milk cheese from Lombardy and Emilia-Romagna. If unavailable, fresh ricotta or a ripe, creamy crescenza will do. Never substitute cream cheese.
• •In Modena, we sometimes add a small amount of white wine to the dough in place of some milk. This creates an even lighter result. Use no more than two tablespoons.
• •The dough can be made the night before and refrigerated. Bring it to room temperature before rolling. Cold dough will not puff properly.

Advance Preparation

• •The dough can be made up to 24 hours ahead and refrigerated, tightly wrapped. Bring to room temperature for 30 minutes before rolling.
• •Cut pieces can rest on parchment-lined baking sheets, covered with plastic wrap, for up to one hour before frying.
• •There is no way to make gnocco fritto ahead. Fried pieces cannot be reheated. They must go from oil to mouth with nothing in between.

Frequently Asked Questions

Nutrition Information

1 serving (about 110g)