Fried Bread Dumplings
Gnocco fritto is a beloved street and table food from Emilia-Romagna. Light, airy and crisp, it is traditionally served with cured meats and cheese.
Ingredients (4 serves)
250 g stale white bread rolls or crusty bread, cut into 1 cm cubes (about 4 rolls)
200 ml whole milk, warmed
2 large eggs, beaten
1 medium onion, finely chopped
2 tbsp (30 g) unsalted butter
2–3 tbsp fresh parsley, chopped
70 g fine breadcrumbs (if needed to firm up dough)
Salt, to taste
Black pepper, to taste
Vegetable oil, for frying (enough to shallow fry)
Method
Soak the bread: Place the cubed stale bread in a large bowl. Pour the warm milk over it and press down gently so the bread soaks up the milk. Let it sit for 10–15 minutes.
Cook the aromatics: In a frying pan, melt the butter over medium heat and sauté the chopped onion until soft and translucent. Add the parsley and cook for another minute.
Mix the dumpling dough: Add the sautéed onion and parsley to the soaked bread. Add the beaten eggs, salt and pepper. Mix gently with your hands or a spoon until everything is combined. If the mixture is too wet to shape, add fine breadcrumbs a tablespoon at a time until it holds together.
Shape dumplings: Wet your hands with a little water to prevent sticking and form the mixture into small balls or patties (about the size of a golf ball).
Fry: Heat about 1–2 cm of vegetable oil in a frying pan over medium heat. Once hot, carefully add the dumplings and fry until golden and crisp on all sides (about 3–4 minutes per side). Transfer to a plate lined with paper towels to drain excess oil.
Serve: Enjoy warm , these are great on their own, or served with gravy, sauce, or a simple herb dip.
Tips and Variations
Gnocco fritto should be eaten immediately, while still hot and airy.
History of Gnocco Fritto
Gnocco fritto originates from rural Emilia, where bread dough was fried as a quick and filling alternative to baked bread. Over time, it became a staple of social meals and celebrations. Today it is inseparable from local salumi such as prosciutto crudo and mortadella.
If you’re looking for a more traditional pasta-based dish from northern Italy, Classic lasagne bolognese is another iconic recipe that showcases regional home cooking and timeless Italian techniques.
