Torta Fritta (or gnocco fritto)
Torta fritta, also known as gnocco fritto, is a simple recipe from Parma featuring a a simple, golden, puffy fried dough that’s crispy on the outside and soft on the inside. When you bite into it, the outside gives way to a tender, almost melt-in-your-mouth texture that’s perfectly balanced by its light crunch.
One of the things I love most about living in Italy is how the food changes from city to city, even within the same region. It’s like a whole new world of flavors everywhere you go!
This recipe hails from Emilia-Romagna, and it’s known by different names depending on where you are. In Parma, it’s called torta fritta, in Modena, it’s gnocco fritto, and in Bologna, it’s popularly known as crescentina.
But no matter the name, it’s always served as an antipasto, paired with an assortment of delicious cured meats and cheeses. Yes, torta fritta is the perfect bite to start any meal!
How To Make Torta Fritta at Home
In a bowl, mix 1/4 cup of warm water, yeast, and honey until the yeast dissolves. Stir in 4 tablespoons of flour, creating a runny dough (this is your poolish).
Cover the bowl with cling film and let it rest for about 15 minutes in a warm spot, like on the kitchen counter or in the oven with the light on. You’ll know it’s ready when it’s bubbly and a bit puffed up.
Place the flour in a medium bowl, and in a separate cup, dissolve the salt in the remaining water then pour it into the bowl with the flour.
Add the bubbly yeast mixture and the lard. Give everything a quick stir to combine before you start mixing it all together.
It’ll be a bit shaggy and messy at first, but don’t worry, it comes together! You can totally use a stand mixer if you want to save your wrists for the kneading later.
Once it starts coming together, transfer the dough to a clean surface and knead away. It’ll feel a bit dry at first, but don’t panic! Just keep kneading. If it’s really too stiff, you can add a tiny splash of water, like a tablespoon or two, max.
After 20 minutes of kneading by hand (or 8–10 in the mixer), you’ll have a smooth, elastic dough that doesn’t stick to your fingers. Give it a little love, shape it into a ball, and feel proud.
Time to rest
Oil a big bowl, plop your dough in, and cover it. Now it needs a nap in a warm spot until it doubles in size. This takes about 1.5 to 2 hours depending on your kitchen temp.
Go fold laundry. Watch my videos on YouTube. Whatever. When it’s puffed up and looking gorgeous, it’s go time.
Roll & Cut
Flour your surface, turn the dough out, and cut it in half. Keep one half covered while you work with the other.
Now roll it into a thick rectangle, you want it about 4–5 mm thick, not paper thin. Then cut it into diamonds or rectangles. Around 3 inches/8cm is great, but honestly, I’ve never measured with a ruler. Just go for it.
Repeat with the second half of the dough. You’re almost there!
Frying
Heat a generous amount of oil (or lard if you’re feeling traditional) in a frying pan. You want it hot, but not screaming hot. Test with a tiny piece of dough, it should puff up pretty quick.
Fry a few pieces at a time, flipping them gently as they puff and turn golden and crispy. They’ll puff like magic! It’s my favorite part. Remove them when they start getting golden spots and look irresistible.
Place the pieces of torta fritta on a paper-lined plate to soak up any extra oil.
Serve
Now, the best part: serve while is still warm with a board of cured meats like prosciutto, mortadella, or salame, and some cheeses like Parmigiano-Reggiano or stracchino.
Torta fritta is perfect for an Italian aperitivo at home, a holiday spread, or just because you feel like treating yourself. Enjoy!
Tips, Tricks & More
Lard for flavor: Don’t skip the lard! It gives torta fritta that rich, savory flavor and helps create that perfectly crispy crust. If you’re worried about it, you can substitute with olive oil or butter, but I highly recommend the classic choice for authenticity and taste.
Get the temperature right: The oil needs to be hot (around 350°F / 175°C) for that beautiful puff. If it’s too cold, your gnocchi will absorb too much oil and get greasy, and if it’s too hot, they’ll burn before puffing up.
Make-ahead tip: If you’re short on time, you can prepare the dough in advance and store it in the fridge. Just make sure to let it come to room temperature before you roll it out and fry.
If you make extra, you can freeze the dough, even once it’s already rolled out and cut into pieces. In Parma, some people often save a few pieces of torta fritta for breakfast, dipping them into hot milk for a cozy start to the day.
If the thought of having it for breakfast doesn’t sound appealing, don’t worry, the next day it’s still fantastic!
More Italian Recipes
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Torta Fritta (or gnocco fritto)
Ingredients
- 4 cups bread flour (read notes)
- 2 ¼ teaspoons active dry yeast
- ¼ cup pork lard (softened)
- 1 teaspoon honey
- 1 cup water (room temperature)
- 2 teaspoon salt
- Oil for frying (or pork lard)
Instructions
Make the dough & rest
- In a bowl, mix 1/4 cup warm water, yeast, and honey until the yeast dissolves. Stir in 4 tablespoons of flour to form a runny dough.
- Cover and let it rest for 15 minutes in a warm spot, until bubbly and puffed up.
- In a separate bowl, dissolve the salt in the remaining water. Add to the flour in the bowl. Then, add the bubbly yeast mixture and lard.
- Stir to combine, then knead by hand or with a stand mixer until smooth and elastic (about 20 minutes by hand, 8–10 in the mixer). If the dough feels dry, add a splash of water.
- Transfer the dough to an oiled bowl, cover, and let it rest in a warm place until it doubles in size (1.5 to 2 hours).
Roll, cut & fry
- Flour your surface, divide the dough into two halves. Roll one half into a thick rectangle (about 4–5 mm thick), then cut it into diamonds or rectangles (about 3 inches/8 cm). Repeat with the second half.
- Heat oil (or lard) in a frying pan over medium heat. Test with a small piece of dough—if it puffs up quickly, it’s ready.
- Fry the pieces in batches, flipping until golden and crispy. Remove when they have golden spots and place on a paper-lined plate to drain
Serve
- Serve warm with a selection of cured meats (prosciutto, mortadella) and cheeses (Parmigiano, stracchino) for the perfect Italian aperitivo!
Tips & Notes
- Resting the dough: If you’re short on time, let the dough rest in a warm spot (like the oven with the light on) to speed up the proofing. Just make sure it’s warm but not too hot, or it could kill the yeast!
- Lard for extra flavor: Using lard for frying is the most traditional choice and gives torta fritta its signature rich flavor. If you don’t have lard, vegetable oil works just fine, but it won’t be quite the same.
- Consistency of the dough: If the dough feels too dry while kneading, just add a splash of water (1–2 tbsp) until it becomes smooth and elastic.
- Frying temperature: The oil should be hot but not smoking. To test, drop in a tiny piece of dough—if it puffs up quickly, you’re good to go! Too hot, and the outside will burn before the inside cooks.
- Make ahead: You can prepare the dough ahead of time and freeze it after cutting into shapes. Just fry it fresh when you’re ready to serve!
- Storage: Leftovers can be stored in an airtight container for a day or two. Reheat in a hot pan for that crispiness to come back.
