Gnocchi Fritti with Salumi

Gnocchi fritti are crisp puffs of deep-fried dough served with salumi all over Emilia-Romagna, they’re also popular in neighbouring Lombardy where they’re called chisolini. If you (or your guests) don’t eat salumi, they’re excellent with smoked salmon too. Want a delicious, abundant, stress free feast for a large gathering? The key is platters of simple food that can be assembled ahead of time. Make the centrepiece an array of salumi (I love Salumi Australia’s selection): pancetta, different salamis, bresaola, spreadable spicy ‘nduja, mortadella and Prosciutto di Parma. Add a side of smoked salmon, some vegetarian antipasti, a salad, and a big batch of gnocchi fritti and let everyone help themselves. Gnocchi fritti (gnoccho fritto in the singular) are best eaten fresh from the oil, but can be reheated in the oven for a few minutes; the dough can be made up to a day ahead and refrigerated (just bring it back to room temperature before cooking). Start with a prosecco cocktail, then move on to a crisp Aussie Italian white like Dal Zotto fiano and enjoy a feast where both you and your guests get to relax!

Makes about 50 pieces

Ingredients

1 teaspoon dried yeast (4.5g/½ sachet)
⅔ cup lukewarm water (160ml)
300g plain flour, plus extra for dusting
(2 cups/10½oz)
1 teaspoon salt flakes, crushed (3g)
50g butter, diced (1¾oz)
Vegetable oil, for deep-frying
Salumi, for serving

Method

Sprinkle yeast over water, cover and set aside for 10 minutes or so, until starting to froth.
Sift flour into a bowl and make a well in the centre.
Add salt, butter and water mixture and mix well to form a dough; I use a firm spatula or pastry scraper to start with then bring it together with my hands.
Tip onto a lightly flour-dusted work surface and knead for a few minutes until smooth and no longer sticky.
Form into a ball, dust lightly with flour, place in a clean bowl, cover and set aside in a warm place for about an hour, until doubled in size.
Place on a lightly dusted work surface and roll to a thickness of about 3mm (⅛″).
Cut into 5cm (2″) squares, cover with a clean cloth and set aside for about 10 minutes, until slightly risen.
Meanwhile, heat oil for deep-frying.
Cooking just a few at a time, and keeping the rest covered, deep-fry the squares for a minute or so each side, until golden. I find they puff up best if you add them to the oil so that the softer side (that’s been in contact with the plate) goes into the oil first.
Drain on paper towel and serve warm with salumi.

Share page on:

How To Make Gnocchi Fritti

What Other Travellers Say

Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!

Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.

My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.

Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.

Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure — highly recommended.