Fried gnocchi, so good. Homemade, they are an easy and tasty recipe. Ideal as an appetizer and perfect for a buffet or a dinner with friends, you’ll see they’ll win everyone over!
As the saying goes, ‘every world is a village’ and every village has its own name!

They are squares of leavened and fried dough, perfect to accompany cured meats and cheeses.
Ideal as a snack or for a savory meal. They’re also perfect to enrich a buffet or a refreshment… you can’t stop at one!

This is one of the most popular recipes among my friends, and when I organize a party, they always ask me to prepare them. I can’t get them to the table before they’re already gone.

Traditionally served still warm with freshly sliced mortadella, salami, and ham, even better if cut in half and stuffed.

Excellent with stracchino or gorgonzola, yum yum, so good.

Each diamond-shaped piece, which indeed takes the name fried gnocchi, is then fried in plenty of seed oil, olive oil, or as tradition dictates, in lard.

It cannot be missing from the table on the best occasions and with its exquisite taste, it manages to conquer even the palate of those tasting it for the first time.

To savor them in all their splendor, it’s best to consume them while still warm.

Difficulty: Easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 15 Minutes
Portions: 6 People
Cooking methods: Frying
Cuisine: Italian
Seasonality: All Seasons

795.13 Kcal

calories per serving

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Energy 795.13 (Kcal)
Carbohydrates 63.10 (g) of which sugars 4.56 (g)
Proteins 34.56 (g)
Fat 46.76 (g) of which saturated 10.19 (g)of which unsaturated 23.06 (g)
Fibers 1.99 (g)
Sodium 1,673.57 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Fried Gnocchi

4 cups cups all-purpose flour
1/2 cup cup milk (lukewarm 70°F)
2 tablespoons extra virgin olive oil
1/2 cup cup water (lukewarm 70°F)
1 1/2 teaspoons teaspoons fine salt
1 teaspoon sugar
4 grains fresh yeast (in winter use up to 4 grams)
as needed peanut oil (for deep frying)
7 oz oz stracchino (or gorgonzola etc.)
as needed salami (raw, cooked, coppa, pancetta, mortadella. A mix to your taste))

Tools

Kneading Board
Bowl
Plastic Wrap
Rolling Pin
Paper Towels
Frying Pan
Skimmer
Pastry Wheel

Steps

Fried Gnocchi

Mix the flour, fresh yeast and sugar in a bowl.
Add the lukewarm water and milk.
Then add olive oil and salt.
Mix until you get a compact dough that can detach from the sides of the bowl.
Take the mixture and work it with your hands on the kneading board to make it smooth and homogeneous.
(Knead for 10 minutes).
Transfer the dough ball to a bowl, cover it with plastic wrap, and let it rise for about 3 hours in the turned-off oven with the light on.
The dough must double in size.
After this time, roll out the dough with the rolling pin to a thickness of 1/8 inch, then cut into diamonds or squares.

Heat plenty of peanut oil and fry the gnocchi, 2-3 at a time, turning them halfway, browning well on both sides.
(Or lard as tradition dictates)

As they are ready, pick them up with a skimmer and place them on paper towels to absorb excess oil.

Your fried gnocchi are ready, serve them hot, accompanied and filled with mixed cold cuts and cheeses.
Enjoy your meal.