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Fried Dumpling "The Italian Way"

Fried Dumpling "The Italian Way"

Fried dumpling "The Italian Way"

  • Difficulty: Average
  • Time: 30 min of preparation, 20 min of cooking
  • Type of Cooking: Fritttura
  • Doses for: 4 people


  • 400 g of flour
  • 20 g of brewer's yeast
  • 1 heaped spoonful of soft lard salt
  • Olive or peanut oil [or lard as the local tradition dictates] for frying


Fried gnocco is served hot together with traditional Emilian cold cuts and fresh and seasoned cheeses, accompanied by the typical Lambrusco of the area.


  1. Dissolve the yeast in half a glass of warm water.
  2. Sift the flour on the pastry board, make the fountain and put the yeast in the center, a spoonful of lard and a pinch of salt.
  3. Mix everything adding a few tablespoons of lukewarm water if the dough is too hard.
  4. Work the dough vigorously until it is well smooth and elastic, taking into account that it must have the consistency of ordinary bread dough.
  5. When it is ready, collect it in a ball, put it in a bowl and cover it with a cloth folded in four.
  6. Place the bowl in a warm place and let the dough rise for a couple of hours until it has doubled in volume.
  7. When the dough is ready, roll it out with a rolling pin to a thickness of about half a cm.
  8. Cut it into more or less regular rhombuses of 5 or 6 cm on each side and fry them in plenty of hot oil [170 °].
  9. Fry a few rhombuses at a time and when they are inflated, becoming a beautiful golden color, turn them over, and finish cooking.
  10. Drain them, pass them on a double sheet of kitchen paper, and serve immediately.

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