The fried gnocco is a delicious Emilian specialty: puffy and golden, dry and hollow inside, it seems made to be stuffed with meats and cheeses. Easy to prepare and quite fast in execution. As an appetizer, snack or main course, it is best enjoyed with a glass of Lambrusco and in company. RECIPE: EASY
PREPARATION TIME: 20 MIN
COOKING TIME: 40 MIN
REST TIME: 30 MIN
PORTIONS: 4 PORTIONS
INGREDIENTS

FOR THE DOUGH
• 500 g of flour 0
• 250-260 ml of sparkling water
• 30 g of lard
• 1/2 teaspoon of baking soda
• salt

FOR FRYING
• lard INTRODUCTION

The fried gnocco is an exquisite Emilian specialty, especially from the provinces of Modena and Reggio Emilia. A simple dough, based on water and flour, is transformed into what is a real cornerstone of local gastronomy; it is consumed on every occasion accompanied by cold cuts and cheeses. As an appetizer, aperitif or snack, the fried gnocco is tasted with Lambrusco and shared at the table.

In the Modena area there is still breakfast with fried dumplings, freshly made and steaming but also leftover from the night before, together with coffee with milk.

In the traditional recipe of fried dumplings there is no type of leavening agent: the presence of sparkling water causes a sort of natural leavening to take place. In this way the lozenges of dough swell in frying and turn into a golden and soft delight, albeit crunchy at the first bite. If you want to try your hand at tradition, omit the baking soda and let the dough rest for 2-3 hours wrapped in a cloth, taking it back to reshuffle it briefly every 30 minutes.

On one thing, however, the purists do not compromise: the fried dumplings are fried in lard which ensures the right smoke point, flavor and fragrance. Vegetarians and health-conscious people can fall back on olive oil and light fried dumplings.

Fried gnocco, strictly preceded by the article “il”, is already mentioned in a treatise on 17th century cuisine. After all, in the typical cuisine of Emilia Romagna there are many cousins ​​of the fried gnocco: fried cake in Parma, crescentine in Bologna, chisolini in Piacenza and pinzini in Ferrara.

OTHER TASTY RECIPES: Tigelle, Crescentine, Panzerotti, Pizzelle fritte To prepare the fried dumpling, collect the flour with salt, sparkling mineral water, lard and bicarbonate in a bowl. Knead everything until you get a well-bonded mixture, which has become smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes. Roll out the dough with a rolling pin on a pastry board, bringing the dough to a thickness of about 4-5 mm. With a pasta cutter wheel you get many rectangles or rhombuses.
Fry them, a few at a time, in a saucepan with plenty of lard, turning them both until they are well swollen. Drain them with a slotted spoon and let them dry briefly on kitchen paper. Then serve the fried dumplings hot with cold cuts and cheeses.