Fried gnocco, Emilian tradition

The fried gnocco is known in the region by different names depending on the area where it is made: crescentina, crescente, torta fritta; but it is also appreciated in other Italian regions with slight variations in the recipe: some use sparkling water, baking soda, oil, but essentially it is fried bread dough.

Delicious even served on its own, fried gnocco still warm is superb, as tradition dictates, accompanied by a rich platter of mixed cold cuts, lard, and some cheese to fill it after cutting in half.

Its recipe is very simple, it is basically a type of – 00 flour, milk, brewer’s yeast, lard (or peanut oil for frying), salt, granulated sugar, water (if needed).

Gnocco fritto

Its recipe is very simple, it is essentially a kind of

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Print Recipe Vota la ricetta

Course: Snack

Cuisine: Emilian-Romagnol Cuisine, Italian

Servings: 4 persone

Ingredients

• 300 gr flour 00
• 150 gr milk
• 1/2 cube yeast
• 1 tablespoon lard or peanut oil for frying
• 1 teaspoon raso salt
• 1 teaspoon raso granulated sugar
• water if needed

Instructions

• Prepare a bread-like dough that is fried then stuffed with delicious cured meats and cheeses, perhaps from Emilia Romagna.
  

Notes

Fill the fried gnocco with Nutella, jam, etc. ... for a sweet version!