Gnocco fritto, Gnocc frett o gnocc, Al Gnoc frètt, ‘L Gnoc

Gnocco fritto, also known as Gnocc frett or gnocc, is a traditional dish from the Emilia-Romagna region in Italy. It is a type of fried dough that is typically served as an appetizer or alongside cured meats and cheeses. This delicious treat can be found in various towns and communes of Emilia-Romagna, including Bologna, Modena, Parma, and Reggio Emilia.

In Bologna, you can find gnocco fritto at popular shops such as Antica Trattoria Romagnola and Osteria dell’Orsa. In Modena, it is available at Trattoria Aldina and Osteria Francescana. Parma offers gnocco fritto at Trattoria Corrieri and Osteria del 36, while in Reggio Emilia, you can try it at Trattoria da Lino and Osteria del Melograno.

To make gnocco fritto, you will need flour, water, yeast, salt, and lard. The dough is prepared by mixing the ingredients and letting it rise. Once the dough has risen, it is rolled out and cut into small squares or rectangles. These pieces of dough are then deep-fried until they become golden and puffy. Gnocco fritto is best enjoyed hot and can be served with various toppings such as prosciutto, salami, or soft cheeses.

Gnocco fritto has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition, which aims to protect and promote traditional Italian food products. The specifications for gnocco fritto include using specific types of flour, such as type 0 or type 00, and traditional cooking methods involving lard and deep-frying.

– “Gnocco fritto” – Emilia Romagna Turismo (
– “Gnocco fritto” – (