Gnocco Fritto

The Irresistible Taste of the Reggio Emilia Version

Crispy on the outside, soft on the inside, and simply irresistible: Gnocco Fritto (or gnocc frett, al gnoc frètt, as it is known in different areas of Emilia) is one of the most beloved symbols of Reggio Emilia cuisine and a true star of convivial dining tables.

The recipe

for 4 person

Ingredinets

• 500 g flour
• 25 g lard
• 25 g fresh brewer’s yeast
• 125 ml milk
• 125 ml water
• Oil for frying
• Salt, to taste

The Preparation

Dissolve the brewer’s yeast in the water and milk, warmed to about 30°C, then pour the mixture into the flour and start kneading.
Add the lard and salt.
Continue kneading until you obtain a soft, smooth, and elastic dough.
Let the dough rest, covered with plastic wrap, at room temperature for about 30 minutes.
Roll out the dough with a rolling pin until it reaches a thickness of about 3 mm, then cut into diamond shapes using a pastry wheel.
Fry on both sides in plenty of hot oil until golden, then serve warm with cured meats or cheeses.