Gnocco Fritto, Gnoc Fret in Emilian dialect, is a traditional Italian fried bread dough from Emilia-Romagna region, usually served with Italian cured meats, cheeses and paired with Lambrusco wine.

Learn how to make Gnocco Fritto on my new cooking series : Baking Bread.

Servings : 6

Difficulty : intermediate

Prep Time : 1 h

Cook Time : 2 min.


1.1 lb. flour 00
1/8 tsp baking soda
1 tsp salt
1/2 cup whole milk, room temperature
3/4 cup sparkling water
1  1/2 tbsp Extra Virgin Olive Oil

For frying : Canola Oil


– Place the flour on a stand mixer bowl.

– Make a well in the center,  then add baking soda, salt, olive oil, milk and sparkling water.

– Knead the ingredients with the dough hook at low speed until a firm and non-sticky dough forms.

– Transfer the dough on a floured work surface and knead the dough with the hands for a couple of minutes.

– Shape the dough into a big ball, transfer back onto the mixing bowl, cover with cling wrap and allow to rest for 30 minutes.

– Roll the dough on a floured work surface, about 1/8 inch thick.

– Cut the dough with a pizza cutter into diamonds, about 3 inches long.

– On a medium skillet, heat the canola oil to 375 degrees F.

– Fry in oil until puff and golden.

– Drain with a slotted spoon and shake off the excess of oil.

– Serve hot accompanied with Italian salumi (prosciutto crudo, prosciutto cotto, mortadella, coppa, salame…) and cheeses.


Ale Gambini (Host Chef & Founder)
Maurizio “OTTO” De Togni (Film & Music Maker – Executive & Media Producer)

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