Gnocco Fritto | Heavenly Puff Pillows with Prosciutto

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  • 10 minute amazing brunch or dinner appetizer - Gnocco Fritto

    Last week, Chris and I celebrated 8 years of marriage! We spent a beautiful evening dining al fresco at one of our favorite Italian restaurants followed by an evening strolling through the Lantern Festival at the Botanical Gardens. It was such a fun and inspiring night from beginning to end. I love eating at restaurants that inspire. We have an abundance of Italian restaurants in St. Louis, but so many offer the same menu with little variation. I can appreciate family recipes and a great classic, but it’s refreshing to find little surprises on the menu and the plate before you. Acero never disappoints!

    Gnocco Fritto recipe - pillows of dough topped with olive oil, prosciutto and sea salt

    In my years of playing with food, I have found that a few simple ingredients often make the most memorable meals. Gnocco Fritto is no exception. It really couldn’t be more simple, yet is so light, fluffy and full of flavor! Puff pastry pillows make a slightly sweet bed for olive oil and salty prosciutto. It takes just 10 minutes to make 24 of these heavenly pastries, making them perfect for entertaining!

    Gnocco Fritto recipe - pillows of dough topped with olive oil, prosciutto and sea salt

    10 minute appetizer - Gnocco Fritto, a slightly sweet & salty Italian favorite!

    Have you had these before? I never would have guessed that they were fried. I don’t typically care for anything fried, but these are definitely an exception!

    Gnocco Fritto Recipe | easy fried dough puffs with proscuitto

    Gnocco Fritto

    Course Appetizer
    Prep Time 8 minutes
    Cook Time 2 minutes
    Total Time 10 minutes
    Servings 24


    • 1 sheet of puff pastry thawed
    • 1 c butter flavored shortening
    • good olive oil
    • 1/4 lb prosciutto sliced thin
    • sea salt


    1. Allow your puff pastry to thaw according to instruction on package.
    2. Meanwhile, heat shortening over medium heat.
    3. Cut pastry into 24 rectangles.
    4. 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.
    5. Remove and place onto a cookie sheet lined with a paper towel.
    6. Brush with olive oil, top with prosciutto and sea salt.
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