Gnocco Fritto (also called Crescentine) is a classic snack from Emilia-Romagna, Italy. These are light, crispy pillows of fried savoury dough best served warm alongside cured meats and soft cheeses.
Hailing from the same region as Parmigiano Reggiano, Parma ham and Mortadella, gnocco fritto pairs beautifully with regional favourites like Ragu alla Bolognese and Tortellini in Brodo. If you haven’t tasted them before, be warned: warm, salty fried dough with prosciutto and cheese is highly addictive.
These fried squares are traditionally served at festivals, Sunday lunches or as an aperitivo with drinks. They make a convivial starter and can also be enjoyed as a sweet treat with a dollop of chocolate spread.
Below you’ll find the recipe with ingredient notes, step‑by‑step instructions and tips. For the printable recipe, see the recipe card at the bottom.
Ingredients
Ingredient notes and substitutions
- Italian 00 flour – finely milled 00 is traditional, but bread flour or all‑purpose flour work well.
- Lard – gives an authentic flavour; replace with unsalted butter if preferred.
- Whole milk – warm slightly to aid proving, but not hot.
- Yeast – fast‑action (instant) yeast is used here; check your packet in case your yeast needs activating first.
- Sugar and salt – add separately: salt directly into yeast can inhibit its activity.
- Sunflower oil – traditionally fried in lard, but sunflower or vegetable oil is easier and works well.
Step by step photos and instructions
Warm the milk in a saucepan until just warm, then remove from the heat and set aside. It should feel warm to the touch, not hot.
In a large bowl combine the flour, yeast and sugar. Make a well in the centre and pour in the warm milk. If your yeast requires activation in liquid first, add it to the milk and wait 5–10 minutes before combining.
Stir with a spoon or spatula until a rough dough forms. Add the lard (or butter) and the salt, then knead by hand until the fat is fully incorporated and the dough is smooth.
Place the dough in a clean bowl, cover with cling film and leave to rise at room temperature for about 2 hours, until noticeably puffed.
Fill a large frying pan with about 2 inches (5 cm) of sunflower oil and heat to 180°C (use a thermometer for accuracy).
On a lightly floured surface roll the dough out to roughly 3 mm thickness. Use a pizza wheel or knife to cut it into rough squares about 5–6 cm wide.
Fry the pieces in small batches, 1–2 minutes per side, until puffed and golden. Drain on kitchen paper and serve immediately with cheeses and cured meats.
How to serve Gnocco Fritto
Serve gnocco fritto straight from the pan while still hot, sprinkled with a little salt. They’re perfect with an aperitivo like an Aperol Spritz.
Traditionally they accompany prosciutto crudo, mortadella or coppa and soft cheeses such as stracchino or squacquerone. Sparkling Lambrusco is a classic regional pairing.
For a sweet option, try them with a spoonful of chocolate spread on top — a popular treat in some areas.
Recipe tips
- Yeast: check whether your yeast needs activating. If it does, sprinkle it into a little warm milk with the sugar and wait 5–10 minutes until foamy.
- Proving: let the dough rise in a warm, draft‑free place away from direct sunlight for the best result.
- Oil temperature: use a thermometer and fry in small batches to avoid overcrowding the pan so pieces puff evenly.
- Weigh ingredients: use a kitchen scale for reliable results—measuring flour by weight is more consistent than cups.
Recipe FAQs
Names vary across Emilia‑Romagna: in Bologna they’re called Crescentine, in Parma Torta Fritta, and other towns use names like Chizza Fritta.
Store unused dough in the fridge for 1–2 days or freeze it. Thaw in the fridge and bring to room temperature before rolling out and frying.
More Italian bread recipes
Bread & Savory Bakes
La Piadina: Italian Flatbread
Pizza
Rosemary Focaccia Bread
Antipasti
Grissini – Italian Breadsticks
Antipasti
Taralli Pugliesi (Italian Snack)
If you try this Gnocco Fritto recipe, please rate it and leave a comment to share how it turned out. I love hearing feedback and seeing your variations.
Step By Step Photos Above
Recipes include step photos, tips and sometimes a video to help you get it right the first time.
Gnocco Fritto (Italian Fried Dough)
By Emily
Ingredients
- 500 g Italian 00 flour (4 cups)
- 1 tsp sugar
- 1 tsp fast action (instant) yeast
- ½ tsp fine salt
- 250 ml whole milk (1 cup plus 1 tbsp)
- 70 g lard or butter (2.4 oz / 5 tbsp)
- Sunflower oil for frying
For serving
- Prosciutto crudo or other cured meats
- Stracchino or Crescenza cheese
Instructions
- Warm the milk in a saucepan, then turn off the heat and set aside. It should be warm, not hot.
- Combine the flour, yeast and sugar in a large bowl. Make a well, add the warm milk (activate yeast first if required by your packet) and mix to form a rough dough.
- Add the lard (or butter) and salt. Knead by hand until the fat is fully incorporated and the dough is smooth.
- Place the dough in a clean bowl, cover with cling film and leave to rise at room temperature for about 2 hours.
- Heat sunflower oil to 180°C in a deep pan to a depth of about 2 inches.
- Roll the dough out on a lightly floured surface to 3 mm thickness. Cut into 5–6 cm squares and fry in small batches until puffed and golden, about 1–2 minutes per side. Drain on kitchen paper and serve with cheese and prosciutto.
Notes
- Activating yeast: instant yeast usually does not need activating, but follow your packet instructions if it does.
- Proving: rise at room temperature away from direct sunlight for the best result.
- Frying: use a thermometer and avoid overcrowding so each piece puffs and browns evenly.
- Storage: gnocco fritto are best eaten fresh but will keep in an airtight container 1–2 days. Dough can be refrigerated 1–2 days or frozen.
- Weighing ingredients: a kitchen scale improves consistency when working with flour.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless otherwise noted.
- When using canned or jarred tomatoes I prefer trusted brands for consistent flavour.
- All vegetables are medium unless stated otherwise.
- Recipes are tested in a fan (convection) oven unless stated otherwise.
Nutrition
Carbohydrates: 8 g |
Protein: 1 g |
Fat: 3 g
Nutrition information is automatically calculated and should be used as an approximation.