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Meat, Italy

Gnocco fritto with Italian cured meats

Gnocco fritto is an Italian specialty, small pillows of fried dough served with cured meats. For 4 people, it takes 75 minutes, a medium skill level, and about €3.40 per person. The key to success is the oil temperature, 175°C, for puffy, non greasy dough.

Tonight's a little celebration, puffy golden fried dough pillows eaten hot with prosciutto, coppa, and salami.

Gnocco fritto with Italian cured meats
Total time
1 h 15
Difficulty
Medium
Cost per person
€3.40
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Gnocco fritto consists of small diamonds of dough that puff up when fried, forming a hollow pocket, crisp outside and soft inside. You eat them piping hot, straight off the board, with a slice of prosciutto draped on top that softens from the heat. It's a hands on dish, meant to be shared and eaten with your fingers.

It's a great idea for a relaxed weekend dinner, or an aperitivo that turns into a full meal. Kids love the hot, crispy fried dough, and you can mix up the cured meats depending on what everyone likes. Mon Chou suggests this recipe for a simple, generous moment to share with family or friends.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 400 g
  • Warm wateroften in the pantry 10 cl
  • Active dry yeastoften in the pantry 1 packet
  • Frying oiloften in the pantry 1 L
  • Saltoften in the pantry 1 pinch

Dairy

  • Milk 15 cl
  • Butter 30 g

Butcher

  • Prosciutto 8 slices
  • Coppa 8 slices
  • Salami 12 slices

Fruits and vegetables

  • Tomatoes 3
  • Arugula 60 g

Allergens Gluten, Lactose

The step by step recipe

  1. Mix the flour, yeast, salt, warm milk, water, and melted butter, then knead until you get a smooth dough. 5 min

    The dough should stay soft and slightly sticky, add water if it feels dry.

  2. Cover the dough and let it rest in a warm spot. 30 min

    A dough that has doubled in size makes for pieces that puff up nicely and hollow.

  3. Roll it out to 3mm thickness and cut diamonds with a pastry wheel.

    Prick each diamond with a fork so it puffs up evenly in one go.

  4. Fry the diamonds briefly on each side in hot oil, then drain on paper towels. 3 min

    Fry in small batches so you don't drop the oil temperature.

  5. Serve the fried dough piping hot with the cured meats, tomato wedges, and arugula.

    Lay the prosciutto directly on the hot dough, it softens and smells wonderful.

Our tips to get it right

  • Knead the dough for at least 5 minutes until smooth and elastic, this helps the pieces puff evenly when fried.
  • Keep the dough at a consistent 3mm thickness when rolling it out, uneven thickness means some pieces puff up while others stay flat.
  • Serve the fried pieces as they come out of the oil rather than all at once, they lose their crispness as they cool.

The variations

  • Swap the prosciutto for cotto ham if you prefer a milder, less salty cured meat.
  • For a vegetarian version, serve the fried dough with burrata, sun dried tomatoes, and a drizzle of olive oil instead of cured meats.
  • For kids, serve the plain fried dough with just a bit of melted cheese, no cured meats, they love dipping it in.

What to serve it with

  • A glass of chilled lambrusco
  • An arugula and parmesan salad
  • Marinated olives as a starter

Storage

The raw dough keeps overnight in the refrigerator, covered, if you want to prep ahead. The fried dough is best eaten the same day, it loses its texture as it cools and doesn't freeze well. If needed, reheat leftovers for a few minutes in a hot oven to bring back some crispness.

Questions about this dish

Can you make the dough ahead of time?

Yes, you can make it the day before and let it rise in the refrigerator overnight. Take it out about 30 minutes before rolling so it comes back to room temperature.

What oil should you use for frying?

A neutral oil like sunflower or peanut oil works well, it handles the heat without adding flavor. Avoid olive oil, it smokes too quickly at 175°C.

Can you fry the dough without a deep fryer?

Yes, a large pot with 4 to 5 cm of hot oil works perfectly well. Just check the temperature with a kitchen thermometer or a small piece of test dough.

What cured meats go best with gnocco fritto?

Prosciutto, coppa, and salami are the Italian classics, but you can add mortadella or speck depending on your taste. The key is mixing mild and bold flavors across the different cured meats.

How long does it take to make gnocco fritto with Italian cured meats?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in gnocco fritto with Italian cured meats?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does gnocco fritto with Italian cured meats cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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