As warm, airy, and exquisitely crisp as the last rays of an Italian sunset, gnocco fritto al Tramonto is a golden mouthful of Emilia-Romagna's culinary spirit. A straightforward, traditional dough is used to make these fried dough pillows. It is then rolled thin and deep-fried till it puffs up into delicious clouds. They elevate any moment into a celebration and are typically served with slices of prosciutto, mortadella, or fresh cheeses. Like the sun setting over the Emilia countryside, this dish embodies the beauty of simplicity and the warmth of tradition, whether it is enjoyed at a big table with friends or at sunset with wine.
Gnocco Fritto al Tramonto
Rated 5.0 stars by 1 users
Servings
6
Prep Time
20 minutes
Cook Time
30 minutes
Calories
250
As warm, airy, and exquisitely crisp as the last rays of an Italian sunset, gnocco fritto al Tramonto is a golden mouthful of Emilia-Romagna's culinary spirit. A straightforward, traditional dough is used to make these fried dough pillows. It is then rolled thin and deep-fried till it puffs up into delicious clouds. They elevate any moment into a celebration and are typically served with slices of prosciutto, mortadella, or fresh cheeses. Like the sun setting over the Emilia countryside, this dish embodies the beauty of simplicity and the warmth of tradition, whether it is enjoyed at a big table with friends or at sunset with wine.
Ingredients
-
500 g all-purpose flour
-
200 ml warm water
50 ml milk
- 30 g lard (or unsalted butter)
-
10 g salt
- 7 g active dry yeast (or 20 g fresh yeast)
- Oil for frying (traditionally lard or peanut oil)
Directions
Make the Dough
- In a bowl, dissolve yeast in warm water and milk.
- Add flour, lard (or butter), and salt. Mix and knead until smooth and elastic (10 min).
- Cover and let rise until doubled in size (about 1.5–2 hours).
Roll and Cut
- Roll the dough to ~3–5 mm thick.
- Cut into diamonds or rectangles (7–8 cm long).
Fry
- Heat oil or lard to 170–180°C (340–355°F).
- Fry the dough pieces a few at a time until golden and puffed (about 1 minute per side).
- Drain on paper towels and serve hot.
Serve
Traditionally served with prosciutto crudo, salami, mortadella, or soft cheeses like stracchino.