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Ingredients
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Dough Ingredients
Filling Ingredients
Frying Ingredients
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until well mixed.
- 2
Add Wet Ingredients
Make a well in the center of the dry ingredients and add the olive oil, water, and egg. Mix together with your hands or a wooden spoon until a dough forms.
- 3
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Rest the Dough
Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
Frying
- 5
Prepare the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of dough in; it should bubble and rise to the surface.
- 6
Roll Out the Dough
After resting, roll out the dough on a lightly floured surface to about 1/8-inch thickness.
- 7
Cut the Dough
Cut the rolled dough into rectangular or diamond shapes, approximately 2x3 inches in size.
- 8
Fry the Dough
Carefully drop the cut pieces of dough into the hot oil, frying in batches to avoid overcrowding. Fry for about 1-2 minutes on each side until golden brown and puffed up.
- 9
Drain and Cool
Using a slotted spoon, remove the fried dough and place them on paper towels to drain excess oil.
Assembly
- 10
Add Mortadella
Once the gnocco fritto is slightly cooled, slice them open and fill each with a generous slice of mortadella.
- 11
Serve Warm
Serve the gnocco fritto warm, either as an appetizer or as a delightful snack.