Gnocco Fritto
4
- Prep Time15 mins
- Total Time25 mins
- Makes24 cookies
Photo, Erik Putz. Food Styling, Dara Sutin. Prop Styling, Madeline Johari.
Packed with flavour, texture and festive colour, this (mostly) store-bought spread proves that shortcuts can be an indulgent treat to others—and to yourself.
Ingredients
store-bought pizza dough
canola oil
300-g pkg Sobeys' Sensations Charcuterie Trio
basil leaves, for garnish (optional)
Instructions
Line a baking sheet with paper towels. Weigh out 300 g of pizza dough, then roll out on a floured surface to 1/4 in. thick, about 12 × 8 in. Cut into 24 rectangles.
Pour enough canola oil into a wide pot to reach 1 in. up the sides. Clip a deep-fry thermometer to the side. Heat over medium until temperature reaches 350F. (Adjust heat as necessary to keep temperature at 350F during cooking.)
Fry dough, a few pieces at a time, until puffed and bottoms are golden, 30 sec to 1 min. Flip, then fry for 30 sec to 1 min more. Transfer fritto to prepared sheet. Repeat with remaining dough. (Don’t crowd pan as it brings down the oil temperature and prevents dough from puffing up.)
Serve on a platter with charcuterie and basil leaves for garnish.
Love this gnocco fritto recipe? Find more of our favourite cocktail party appetizers here.
