Gnocco fritto is a fried bread they make in Emilia Romagna. The gnocco fritto form my village is particularly nice, sometimes I think that this is because it is high in the mountains, and the water is better... but on the other hand it could just be that my memory of it is better.
My husband feel in love with gnocco fritto the first time he visited my village, and my kids love it too (of course, it is utterly delicious!!!): if it was for them we would have it every week! Instead I try to limit fried food, and so I just make it 3-4 times per year. For the dough I just use my pizza dough recipe (but I don't really check on quantities). Some people even put eggs in the dough... I just use flour, water, salt and yeast. Let the dough rise for a couple of hours before rolling it out.
Roll out the dough
I like the round gnocco fritto, so I cut it with a bowl (and the centre with a smaller bowl).
I used rice bran oil for frying.
Then I fry the centre holes, the kids love them!!!
The rest I cut into squares.
Photos by Alessandra Zecchini and Aranxta Zecchini Dowling ©
What a delightful post- those puffed pastries remind me of something similar we have in MOldova- but your way of making them is unique!
ReplyDeleteThese are so pretty and look so fun! Did I read correctly in the photo? Is it rice bran oil? I've never seen that. Sounds interesting. Your dough all rolled out is a vision of beauty!
ReplyDeleteAdelina, in Hungary they have something similar called langos.
ReplyDeleteRose, apparently rice bran oil is the best oil for frying. I quite like it :-)
interessante. in Costa Rica fanno una cosa simile, senza buco che si mangia con il miele sopra. buonissimi.
ReplyDeletemi piace la tua versione, ma come i tuoi bimbi, mi fionerei sui "buchi".
baciotti
Questo invece si mangia con formaggi e affettati. O anche da solo!
ReplyDeleteHappy new year! Those look great. I don't really fry many things like that but I think I'm going to try making these on the weekend.
ReplyDeleteI have never seen these before. Some coastal vacation towns here feature fried bread but it is not rolled as thin as yours. You've made these look wonderful and increased their appeal ten fold. I hope you are having a great day. Blessings...Mary
ReplyDeletebelli gonfi e fragranti, bellissima ricetta Alessandra! un bacione...
ReplyDeleteWhat fun! That is an interesting technique, pan-frying the dough instead of deep frying. What does gnocco translate to in English?
ReplyDeleteAlessandra,
ReplyDeleteYou left a comment on our blog before the Holidays and I am embarrassed to just be responding. Things got bit hectic, with water in our basement over Thanksgiving, putting be behind with Holiday preparations! Anyway, thank you for following our blog and we will be following along with yours as well. I am vegetarian and Andy does the cooking, so I'm always showing him great vegetarian recipes.
Happy 2011 to you and yours,
Michele
Che buoni!!
ReplyDeleteMi sembra che in Sardegna li servano poi conditi come se fosse pizza, sugo e formaggio.
Ho l'acquolina :P
Che buono! Quando vado a Parma lo mangio sempre con il culatello, una delizia!!! aci
ReplyDeleteI have never heard of this before. Sounds delicious.
ReplyDeleteI've never seen these before. They look so tempting.
ReplyDeleteyour clicks are lovely, Alessandra.
Lángos: yes, it looks pretty much like that except that lángos does not have a hole in the middle. But that can be fixed I guess... As for the taste: it is a bit more difficult to judge through the web :(
ReplyDeleteBence, the taste is a little different.
ReplyDeleteI was going to say lángos, too! I love this kind of bread but have never made it myself. Thank you for this recipe!
ReplyDeleteP.S. You have a very beautiful and interesting blog!
Che meraviglia Alessandra!! bacioni e buon 2011...ah prima però mi pappo uno gnocchetto ;)
ReplyDeleteMa che bontà!!!
ReplyDeleteCiao Alessandra buon Anno ^_^ che goduria lo gnocco fritto! Mi hai vatto venire 'na voglia...ti son venuti proprio bene, brava =)
ReplyDeleteJumping back in to answer your question regarding whipped topping. It is a non-dairy product that looks like whipped cream and is stored in tubs in the refrigerator or freezer at the supermarket. Improved version of the product now container some cream, but the original product is still available. I use it in the pie base because it is lighter and less greasy tasting than whipped cream. It can also be used in the white chocolate layer of the pie. I use cream in the second layer because I think it is too sweet when made with whipped topping. The brand most folks use here in the US is call Cool Whip. Blessings...Mary
ReplyDeleteoh this just to good...i LOVE pastries....we have something similar in India this is just so special :)
ReplyDeleteyummy! anything fried is just great!
ReplyDeleteLooks wonderful - just like all your recipes!!
ReplyDeleteHappy New Year from across the ditch!
Oh, Alessandra,these look so damn delicious! I would love to have a bite although I am allergic to wheat. A bite won't hurt me. I am amazed how large your workbench is!
ReplyDeleteche splendore!! e poi fatti a ciambella sono ancora più golosi!
ReplyDelete@ Arfi, the work bench is my kitchen table :-)
ReplyDelete