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Gnocco fritto (Fried dumpling)

Delicious dough usually tasted with cold cuts.


for 4 people

500 g of flour
25 g of lard
25 g of yeast beer
125 ml of milk
125 ml of water
Cooking oil

How to do

Dissolve the yeast in the water and milk to a temperature of about 30° C and then pour into the flour and begin to knead. Add the lard and salt. Continue to knead until the dough soft, smooth and supple. Let dough rise, covered with a sheet of plastic, at room temperature for about 30 minutes.
Roll out the dough with a rolling pin until it reaches a thickness of 3 mm and cut into diamond shapes not with the toothed wheel.
Fry on both sides in hot oil and serve hot accompanied with meats or cheeses.