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Gnocco Fritto

4

  • Prep Time15 min
  • Total Time25 min
  • Makes24 cookies
Gnocco Fritto

Photo, Erik Putz. Food Styling, Dara Sutin. Prop Styling, Madeline Johari.

Chatelaine Triple Tested

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.

A banner with at left an image of a holiday feast with hands reaching in and at right a pink box with teh words our best holiday recipes

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