Gnocco fritto

Gnocco fritto

Typical production area
Finale Emilia and southern Modena province



700 g of flour type "0", 2 small cubes of fresh brewer's yeast, 50 g of olive oil, 150 g of lard, 50 g of grated Parmesan cheese, salt, 1/2 l of warm water.


Put the flour on the pasteboard, make a well, add the olive oil, the water where the yeast has been dissolved, the salt and work into a dough. Once a fairly soft mixture is obtained, roll it out with the rolling-pin into a layer of around 80 cm. across. 80. Spread the lard, which must be at room temperature, on the layer of pastry and sprinkle with cheese. Fold the four sides of the pastry towards the centre. The square thus obtained must be folded 2 more times, until a shape of approx. 30 x 30 cm is obtained, which must be rolled out again with the rolling-pin (to the size of the pan in the oven). Cut into the "gnocco" with a knife, prick many times with a fork and put in the mould previously greased and floured. Cover with a cloth and leave it to rise in a warm place for about an hour. Bake the "gnocco" in a 200° pre-heated oven for around 40 minutes.

Recipe by Morena Grandi ( Massa Finalese/Finale Emilia - Modena) edited in "Emilia Romagna - Tasting the Tradition".