Gnocco Fritto – Italian Fried Crackers
Gnocco fritto are pillow-like fried crackers (or bread) that have an addictive taste and an inviting appearance.
They’re airy yet substantial and pair beautifully with a variety of accompaniments—thin slices of prosciutto, creamy cheeses like stracciatella or burrata, basil pesto, or a vibrant red pepper dip.
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Chronicles of Gnocco Fritto
The first time I encountered gnocco fritto aslo know as Crescentina fritta at an Italian restaurant in Boulder, Colorado, called Via Perla. Not only did the warm ambiance make it one of our favorite family hangouts, but the restaurant also served inspiring dishes and unbelievably delicious appetizers. Their gnocco fritto was one of them. I’ve tried these Italian crackers at a few other places, but nothing ever measured up to Via Perla’s version.
Unfortunately, Via Perla closed its doors during the pandemic and never reopened. I was determined to replicate that appetizer we enjoyed for so many years.
Why I love Gnocco Fritto?
Gnocco Fritto became one of my go-to recipes if I want a make an elevated starter with only few antipasti staples. I like paring it with stracciatella cheese and olive tapenade.
Grocery and Pantry List
Time Required:
Fry in oil in 350°F(180°C).
Special Tools to Use:
Recipe Steps at a Glance
This Gnocco Fritto recipe can be broken down into the following steps:
Step-by-step: How to Make Gnocco Fritto
Step 1: Make the dough
Warm the milk and ghee together. Make sure it’s lukewarm and not hot.
In a bowl, combine the flour, sugar, and yeast. Make a well in the center and pour in the warm milk mixture. Start mixing with a spatula until everything comes together. Sprinkle with salt.
Once combined, knead the dough by hand until it’s smooth and glossy. Shape it into a ball, place it in a bowl, and cover with plastic wrap or a towel. Let it rise for at least 2 hours.
Step 2: Frying the dough
When ready to make the gnocco fritto, divide the dough into four portions. Roll each one out into a square about 2–3 mm thick. Use a pizza cutter or ravioli wheel to slice the dough into various shapes—strips, squares, or diamonds.
In a heavy-bottomed frying pan, heat grapeseed oil until shimmering. Line a plate with paper towels to drain the fritters.
Carefully place the dough pieces into the hot oil, frying them in batches. Fry for about a minute until puffy and golden, then use tongs or a slotted spoon to flip them. Once done, transfer to a paper-lined plate. Enjoy warm!
What Goes Well With Gnocco Fritto?
Gnocco Fritto makes the perfect starter. Light and airy on its own, it also serves as an ideal vessel for small appetizers and antipasto-style dishes.
Tips and Wisdom from Cafe Osharak
More Recipes to Try From Cafe Osharak
If you give this recipe a try, I’d be thrilled to hear from you! Let me know if you find it delicious and easy to make. Feel free to reach out with any questions or suggestions—I’m here to help. And be sure to check out other recipes from Cafe Osharak that you might enjoy!
More Mediterranean appetizer recipes.
Gnocco Fritto
Ingredients
- 4 cups flour
- 1 teaspoon sugar
- 1 teaspoon yeast active
- 1 cup milk
- 5 tablespoons ghee
- 1/2 teaspoon sea salt
- 1/4 cup grapeseed oil for frying
Instructions
Prepare the Dough
- Warm the milk and mix in the ghee.
- In a large bowl, combine the flour, sugar, and yeast. Form a well in the center.
- Pour the warm milk mixture into the well and stir with a spatula until combined.
- Sprinkle with salt and knead the dough by hand until smooth and glossy.
- Shape the dough into a ball, place it in a bowl, and cover with plastic wrap or a towel. Let it rise for at least 2 hours.
Shape and Fry the Gnoccho Fritto
- Divide the risen dough into four equal balls. Roll each ball into a 2-3 mm thick square.
- Using a pizza or ravioli cutter, cut the dough into strips, squares, or diamond shapes.
- Heat grapeseed oil in a heavy-bottom frying pan until shimmering. Line a plate with paper towels.
- Fry the dough pieces in batches, placing them carefully into the hot oil. Fry for about 1 minute, until puffy and golden. Turn them using tongs or a slotted spoon.
- Remove the fritters and place them on the paper towel-lined plate to blot excess oil.
Serve
- Arrange the fritters on a cheese or charcuterie board and serve warm.
This is an easy 5 stars as we love this dish so much. Loved it a Via Perla and now love it homemade which is just as good. I like to take it up a notch with some pesto dip and its amazing. -Chris