Gnocco Fritto is an easy 10-minute hors d’oeuvre when made with the ultimate shortcut: puff pastry! These little puff pillows are topped with olive oil, prosciutto and sea salt for heavenly bites.
In my catering career, I always found that a few simple ingredients often make the most memorable meals. Gnocco Fritto is no exception. It really couldn’t be simpler, yet is so light, fluffy and full of flavor!
Fried to golden brown perfection in just seconds, this classic Italian dish is always a favorite. I originally published this recipe in 2015, and I’ve been making it ever since!
Gnocco Fritto is made with just a few staple ingredients – a mixture of flour, water, and fat (lard, oil or butter), and salt. Combined into dough rolled out to a thin sheet, cut into rectangles and fried into little pillows.
To make this appetizer quick and easy, I use puff pastry rather than making it from scratch. These pastry pillows with a flaky exterior are topped with your favorite salumi or soft spreadable cheese.
Why You’ll Love this Recipe
- So many gnocco fritto recipes include a multitude of ingredients and 10+ steps. Not this one!
- This lightly fried, savory dough is the perfect way to enjoy your antipasto, but can also be enjoyed as a main dish!
- Puff pastry pillows make a savory bed for antipasti. It takes just 10 minutes to make 24 of these heavenly pastries, making them perfect for entertaining!
Ingredients
- Puff Pastry – I use Pepperidge Farm brand, which comes in packs of two in the freezer section of your grocery store. You will only need one sheet of puff pastry, thawed overnight, for this recipe. If you feel you want to use the whole package, simply double the recipe.
- Shortening or Olive Oil – Butter flavored shortening, lard or olive oil will be used to fry these little golden pillows of dough.
- Olive Oil – Extra Virgin olive oil works best. It’s lighter and fruitier in flavor.
- Prosciutto – The quintessential Italian product. Purchase from your local Italian market for the good stuff. Either Parma or San Daniele can be used.
- Sea Salt – Maldon flaky sea salt works best. The salt crystals are much larger, giving you an extra salty crunch!
Variations
- In Tuscany, salami is often incorporated into the dough.
- Add fresh herbs to the dough before or after frying.
More Toppings
Take it beyond basic Prosciutto with any of the following options!
- Prosciutto di Parma
- Prosciutto San Daniele
- Tuscan Salami
- Culatello
- Mortadella
- Capacollo / capicola
- Guanciale
- Finocchiona
- Mascarpone
- Squacquerone
Tips
- Be patient with allowing your puff pastry to come to room temperature. It’s so much easier to work with!
- Use a wide slotted spoon to remove the cooked pillows from oil.
- Place on a plate lined with a paper towel to soak up any excess oil.
Serving Suggestions
- Top with a little honey, hot honey or whipped honey.
- Serve with your favorite creamy cheese
- Sprinkle with Parmigiano Reggiano
- Slather with butter and a little roasted garlic
- Top with a spoonful of Nutella. You won’t regret this.
Frequently Asked Questions
Translated into English, gnocco simply refers to type of dumpling – fried dough. Gnocchi is a similar concept given its pillowy shape and soft texture, but gnocchi is made of potatoes.
It won’t be as delicious, but you can certainly bake these or even use your air fryer!
Gnocco Frito
Ingredients
- 1 sheet of puff pastry thawed
- 1 cup butter flavored shortening lard or olive oil
- good olive oil
- ¼ pound prosciutto sliced thin
- sea salt
Instructions
- Allow your puff pastry to thaw according to instruction on package.1 sheet of puff pastry
- Meanwhile, heat shortening or oil over medium heat.1 cup butter flavored shortening
- Cut pastry into 24 rectangles.
- Drop 3 pieces of pastry into your oil at a time and allow to cook for 10 seconds. Flip with tongs and allow to cook another 10 seconds, or until puffy.
- Remove and place onto a cookie sheet lined with a paper towel.
- Brush with olive oil, top with prosciutto and sea salt.good olive oil, ¼ pound prosciutto, sea salt
Julie’s Tips
- Be patient with allowing your puff pastry to come to room temperature. It’s so much easier to work with!
- Use a wide slotted spoon to remove the cooked pillows from oil.
- Place on a plate lined with a paper towel to soak up any excess oil.
Variations
- In Tuscany, salami is often incorporated into the dough.
- Add fresh herbs to the dough before or after frying.
Storage Notes
They are best served immediately because they are lightly fried. They can be stored in an airtight container in the refrigerator for up to 2-3 days (without the toppings) but will lose freshness and quality immediately after serving.More Toppings and Serving Suggestions
Sweet or savory, there are so many delicious ways to serve these puff pastry pillows.- Serve with your favorite creamy cheese
- Top with a little honey, hot honey or whipped honey.
- Sprinkle with Parmigiano Reggiano
- Slather with butter and a little roasted garlic
- Top with a spoonful of Nutella.
- Prosciutto di Parma
- Prosciutto San Daniele
- Tuscan Salami
- Culatello
- Mortadella
- Capacollo / capicola
- Guanciale
- Finocchiona
- Mascarpone
- Squacquerone
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
I love using puff pastry and making easy recipes with it! This looks so simple and delicious!
OMG, these really do look heavenly!