Gnocco Fritto

Interactive experience

Products and recipes

Serves 6

Whip up these irresistibly golden, fried dough diamonds with just a handful of pantry staples. Light and airy, they’re perfect for pairing with cold cuts, cheese, and pickles. Finished with a pinch of salt, they’ll steal the show at any gathering. Serve alongside a zesty Chinotto pitcher—loaded with ice, citrus slices, and a bubbly kick—to create the ultimate snacking experience!

Recipe

Serves 6 · Prep 135m · Cook 20m

Ingredients

• 400 g of 00 flour
• 180 ml of water
• 7g of dry yeast
• 3 tablespoons of olive oil
• small pinch of sugar
• 2 teaspoons of salt
• vegetable oil for deep frying
• Monini Grapeseed Oil for deep frying
• Monini Organic Olives

Method

1. Mix yeast with water and sugar. Make the dough by adding flour, yeasted water and salt. Knead until smooth and sit at room temperature, covered, for 2 hours, until it almost triples in size.
2. Platter assembley — Arrange salami, prosciutto, olives, and cheese on the platter, leaving room for the fritto.
3. Roll the risen dough onto a floured surface to 3-4 mm thick. Cut the dough into 5x5 diamond shapes.
4. Heat up the oil in a medium-sized pot. use enough oil so that it comes halfway up the sides of the pan. When the oil is hot drop in the diamond shapes, in batches. Cook on both sides for 2-3 minutes until golden.
5. Drain on kitchen paper and repeat until all dough is cooked. Serve hot, sprinkled with salt on the arranged platter.
6. For the Chinotto Pitcher — Fill up a 1 lt jug with ice, add lemon, mandarine and orange slices and top with 3 cans of chinotto