What is gnocco fritto
Gnocco fritto is a simple yeasted dough, rolled thin, cut into squares, and fried in hot oil. While frying, the dough puffs up, creating the characteristic hollow center — perfect for filling or topping with your favorite cured and savory treats.
In some parts of Italy, it’s also called crescentine or torta fritta, but the essence remains the same: simple ingredients, outstanding results.
Why you should try making it at home
If you enjoy making charcuterie boards at home and spoiling your loved ones in a special way, this is a fantastic recipe to add a twist to classic spreads. Next time, skip the bread and try these fried squares—you’ll be surprised at how amazing (and surprisingly light) they are.
Freshness without compromise: They’re best served warm, straight from the oil. After frying, place them on a wire rack lined with paper towels.
Perfect for gatherings: Ideal as an antipasto or snack for afternoon or evening with friends and family. They can be made any time of year and for any special occasion.
Simple ingredients: Flour, water or milk, yeast, salt, and a little oil—similar to making croissants, flancate, doughnuts, or other treats.
Savory or sweet?: This versatile dish can be served sweet or savory. Because they’re hollow inside, you can fill them with pâté, sauces, cured meats, or cheese. You can also make a sweet version with chocolate filling.
The “wow” factor: Puffy fried pillows on the table always catch the eye. Since they’re not well known in Slovenia, your guests will definitely be impressed by this delightful novelty.
Storing
It’s best to serve gnocco fritto fresh. You can store them in a bread bag for up to 3 days. Reheating is not needed.
How to make gnocco fritto at home (video)
Check this short video to master making these delicious fried rectangles at home.
Next, try these appetizer recipes
- Ham and Cheese Crescent Rolls
- Crostini with prosciutto and figs
- Panuozzo
- Fried Flatbread (Langos)
- Pizza pockets
- Stromboli Ham and Cheese
- Pigs in a Blanket
Made in collaboration with Celjske mesnine d.o.o.
METHOD
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dough
In a bowl, combine the flour, yeast, sugar, water, and milk, and knead into a uniform dough. Knead for 5 minutes, then add the salt and fat, and continue kneading for another 8–10 minutes. Place the soft, elastic dough in a bowl, cover with plastic wrap, and let it rise for 1–1½ hours at room temperature.
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cut the dough
Divide the dough into 4 portions. On a floured surface, roll out each portion with a rolling pin—or even easier, use a pasta machine—into strips about 2–3 mm thick. Cut each strip into smaller diamonds or squares.
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fry
Pour the oil into a large pot and heat it to 180–185 °C (356–365 °F). Carefully lower four or five squares into the hot oil and fry them for about 30 seconds on each side. Spoon some oil over the tops while frying so the centers puff up visibly. Transfer the fried gnocco fritto to a wire rack lined with paper towels, and repeat the process until all the dough is used. Be sure to check the oil temperature regularly.
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serve
Stack the fried pillows on a plate and serve them with cheese, slices of Mortadella Regina, cured meats from Z’Dežele, and Lokev prosciutto.
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