Fried Gnocco, Original Emilian Recipe.
Simple, inexpensive, flavorful.
The fried gnocco, original Emilian recipe is a typical delight from Emilia, easy to prepare and so tasty, served with cheeses, crescenza, and aged cold cuts they are a delicious and very tasty dish perfect for the whole family.
This one I’m proposing today is the original recipe filed at the Chamber of Commerce of Modena.
Also try:
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour (or bread flour)
- 0.5 cup water
- 0.65 cup milk (at room temperature)
- 1 tsp malt (or sugar)
- 3 tbsps lard
- 2 tsp salt
- 0.3 oz fresh yeast (or 1 tsp dry, you may leave out the yeast)
- as needed lard (or peanut oil for frying)
Tools
- 1 Bowl
- 1 Stand Mixer
- 1 Pastry Board
- 1 Rolling Pin
- 1 Frying Pan
Steps
HAND-KNEADING:
If adding yeast, dissolve it well in room temperature water (not everyone uses yeast, so you can easily skip this step and move directly to the step below).
Mix the milk with the water, also at room temperature, stir and add the malt (or sugar), stir again.
Put the flour in a bowl and start kneading by gradually adding the liquid mixture prepared earlier, once the dough starts to become crumbly and compact, add the salt and lard and knead until incorporated.
Transfer the dough to a pastry board and continue kneading for about 10 minutes, the dough should be smooth and homogeneous.
Let it rest in a bowl covered by a cloth for 1 hour at room temperature (the dough should not rise, just relax).
WITH A STAND MIXER:
Dissolve the yeast well in room temperature water (you can skip the yeast and move to the next step).
Mix the milk with the water, also at room temperature, stir and add the malt (or sugar), stir again.
Attach the K-beater.
Place the liquid mixture obtained in the stand mixer, add 3/4 of the flour and start kneading for a minute, then add salt and lard and knead another minute, now add the remaining flour and continue kneading until all is incorporated.
Replace the K-beater with the spiral hook and knead for at least another 5 minutes, the dough should detach from the sides of the stand mixer and be smooth and homogeneous.
Transfer the dough to a pastry board and work it for a few more minutes.
WITH THE BIMBY:
Put the water with the yeast (you may not add the yeast) and malt 30 secondsSpeed 2
Add the milk 10 secspeed 2.
Add the flour and knead 4 minutesKnead setting.
Add the salt and lard 4 minutesKnead setting.
Transfer the dough to a pastry board and continue kneading for about 10 minutes, the dough should be smooth and homogeneous.
Let it rest in a bowl covered by a cloth for 1 hour at room temperature.
Once an hour has passed, divide the dough into 2 parts and roll out on a slightly floured pastry board each piece into a rectangle (the thickness is at your discretion, but it should be thin) I roll it out to less than a quarter inch thick.
With a knife, cut out many diamonds, place them one by one on a floured cloth and proceed the same way with the other dough and the scraps.
Heat plenty of lard (or peanut oil) in a large pan with high edges, and as soon as the oil is nice and hot (175°F) fry the fried gnocchi a few at a time, letting them brown on both sides, drain them one by one on paper towels.
Once they are warm or hot, serve the fried gnocchi with crescenza, cheeses, and cold cuts as desired.
The fried gnocco, original Emilian recipe is ready to be enjoyed… Bon appétit!
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