Gnocco Fritto

Prep Time 30 minutes

Servings 6


500g “tipo 00” flour

100ml sparkling water
120ml milk, warmed
30g butter
Raspberry jam or Nutella, for filling
1 egg, lightly beaten, for eggwash
Vegetable oil, for deep frying
Icing sugar, for dusting


In a mixing bowl or food processor, bring together the flour, warm milk, butter and the sparkling water, then use your hands to bring together into a dough. Tip onto a bench and gently knead briefly until firm and not sticky, using a little more flour if needed.

Roll out the dough onto a clean bench with a little flour to about 3mm thickness and cut out rounds using a pastry cutter or squares of approximately 10cm. Place teaspoons of your desired filling in the centre, then brush the edges with a little eggwash and fold the dough over itself and pinch closed to make a triangle or half-moon.

Heat the oil in a wok or wide pan. Once the oil is hot, carefully lower in the gnocco and fry until golden on both sides (about 1 minute). Drain on kitchen paper and serve with a dusting of icing sugar.


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