Maria’s Gnocco Fritto

Name: Maria’s Gnocco Fritto
Prep time: 720 min
Yield: 10 servings
Ingredients: 800 g All-purpose flour; 200 g Manitoba flour; 100 ml Milk; 300 ml Sparkling water; 1 cube Fresh brewer’s yeast; 1 tsp Sugar; 1 package Long-lasting cream; 2 packets Baking powder; 20 g Salt

Maria is back with another delicious recipe for you. Gnocco fritto, a beloved treat from the Emilia-Romagna region of Italy, has a rich history rooted in Italian tradition. Originally a way to use up leftover dough, these delightful, airy pillows are often enjoyed as a snack or appetiser, typically served with cured meats and cheeses. Maria has perfected her own recipe, bringing her family together to savor this delightful dish. This recipe was passed down to her by a lady who worked in a restaurant in Modena, where gnocco fritto originates. Maria begins by dissolving fresh yeast in a mixture of milk and sparkling water, a technique that ensures the gnocco fritto rises beautifully when fried. With a few simple ingredients, including all-purpose flour and a touch of cream, she creates a dough that is both easy to make and incredibly satisfying. After letting the dough rest overnight, she rolls it out thinly, cuts it into diamond shapes, and fries them to golden perfection. Enjoy Maria’s gnocco fritto, and you’ll be transported to her bustling kitchen.

Prep

12h

Ingredients

Method

Turn cooking mode on

Step 1

Dissolve the cube of fresh yeast with a teaspoon of sugar, a bit of milk, and sparkling water.

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For

800

All-purpose flour (00)

200

Manitoba flour

100

Milk

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Notes

By making a larger batch, you can keep the dough in the fridge and use it over a few days whenever you’re ready to prepare gnocco fritto.

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Maria’s Gnocco Fritto

Maria is back with another delicious recipe for you. Gnocco fritto, a beloved treat from the Emilia-Romagna region of Italy, has a rich history rooted in Italian tradition. Originally a way to use up leftover dough, these delightful, airy pillows are often enjoyed as a snack or appetiser, typically served with cured meats and cheeses. Maria has perfected her own recipe, bringing her family together to savor this delightful dish. This recipe was passed down to her by a lady who worked in a restaurant in Modena, where gnocco fritto originates. Maria begins by dissolving fresh yeast in a mixture of milk and sparkling water, a technique that ensures the gnocco fritto rises beautifully when fried. With a few simple ingredients, including all-purpose flour and a touch of cream, she creates a dough that is both easy to make and incredibly satisfying. After letting the dough rest overnight, she rolls it out thinly, cuts it into diamond shapes, and fries them to golden perfection. Enjoy Maria’s gnocco fritto, and you’ll be transported to her bustling kitchen.

Prep

12h

Ingredients

Method

Turn cooking mode on

Step 1

Dissolve the cube of fresh yeast with a teaspoon of sugar, a bit of milk, and sparkling water.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

800

All-purpose flour (00)

200

Manitoba flour

100

Milk

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.