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Crescentina or Gnocco Fritto is basically just fried dough meant to be served with cured meats and is commonly found in Northern Italy.
- 250 grams all-purpose flour
- 200 grams water
- ½ tsp yeast
- 35 grams butter
- ½ tsp sugar
- Salt to taste
- ¼ cup vegetable oil for frying
- Assemble your ingredients.
- In a large bowl, combine 30 grams of flour, yeast, sugar and 25 grams of water. Cover it with plastic film and let it rise at room temperature until the dough doubles in size, about 1 hour.
- Add the rest of the flour and water in another bowl. Knead by hand until the water is fully absorbed. Add more flour if too wet, add water if too hard.
- Gradually add the butter, then knead, then butter again, then knead again.
- Form a ball and cut a cross on top of it. Cover it with cling wrap and allow to rise in a warm place. Wait until the size doubles in volume, around 2 hours.
- Roll the dough using a rolling pin, use more flour for dusting. Cut into 2-inch-wide strips. Then, cut them diagonally, creating rhombus shapes.
- Heat a saucepan over medium heat. Once hot, add the oil for frying. Once the oil is hot, add the pieces of dough, one at a time and wait for it to sell. Then turn and cook the other side of the gnocco. Drain well using paper towels.
- Serve with cold cut meats and cheese.