Rustic Neapolitan Gnocco Fritto with Prosciutto Ham

Name: Rustic Neapolitan Gnocco Fritto with Prosciutto Ham
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Snack
Ingredients: All-purpose flour; Salt; Olive oil; Active dry yeast; Warm water; Prosciutto; Vegetable oil; Fresh arugula leaves; Parmesan cheese

Crispy Fried Dumplings with Italian Flair

A beloved Italian snack, Gnocco Fritto is a fried dough delight that pairs perfectly with the salty and savory prosciutto ham.

1 h 45 min
6
Intermediate

Ingredients

For the Gnocco Fritto Dough

All-purpose flour

2 cups

Salt

1 teaspoon

Olive oil

1 tablespoon

Active dry yeast

1 packet (2¼ teaspoons)

Warm water

½ cup (110°F / 43°C)

For the Filling

Prosciutto

200g, thinly sliced

For Frying

Vegetable oil

for deep frying

For Serving

Fresh arugula leaves

Parmesan cheese

shaved

Preparation

Making the Dough

Dissolve yeast

In a small bowl, dissolve yeast in warm water. Let it stand until frothy, about 10 minutes.

Combine dry ingredients

In a large bowl, combine flour and salt. Make a well in the center and add olive oil and yeast mixture.

Knead the dough

Mix until a dough forms; then knead on a lightly floured surface until smooth and elastic, about 8-10 minutes.

Use a stand mixer with a dough hook attachment to save time and energy on kneading.

Preparing the Prosciutto

Bring prosciutto to room temperature

Lay out the prosciutto slices on a plate and let them come to room temperature.

Roll prosciutto

Roll them gently to create small rolls or nests for easy serving later.

Cooking Process

Proof the Dough

Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

Ensure the dough rises in a warm, draft-free area to double in size.

Roll the Dough

Punch the dough down and roll it out to a thickness of ¼ inch. Cut into small squares.

Fry the Gnocco

Heat the vegetable oil in a deep skillet at medium-high heat (350°F / 175°C). Fry dough pieces until golden brown on all sides.

Ensure your oil is hot enough to quickly puff the gnocchi for that perfect airy texture.

Plating & Serving