Gnocco Fritto, Cinco Jotas Jamón Ibérico Recipe

Make the dough

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and 1 teaspoon fine sea salt until evenly combined.

Cut the cold cubed butter into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the lard (or 3 tablespoons neutral oil) until distributed; the dough should still be slightly crumbly.

Combine the whole milk and room-temperature water. Gradually add the liquid to the flour mixture, mixing with a wooden spoon or your hands until a soft, slightly sticky dough forms. Adjust with up to 1 tablespoon more water or a little more flour if needed — dough should be pliable but not wet.

Turn the dough onto a lightly floured surface and knead gently for 1 minute to bring it together. Shape into a ball, cover with plastic wrap or a towel, and let rest at room temperature for 20–30 minutes to relax gluten.

On a floured surface, roll the dough thinly to about 1/8-inch thickness. Using a 2.5–3 inch round cutter (or a knife), cut rounds or rectangles. Keep the shapes covered with a towel to prevent drying while you heat the oil.

Fry the gnocco fritto

Pour vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1 inch and heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough — it should sizzle and puff immediately without browning too fast.

Fry the dough pieces in small batches (3–4 at a time depending on pan size) until puffed and golden on both sides, about 30–45 seconds per side. Use tongs to flip once. Do not overcrowd the pan.

Transfer fried gnocchi fritto to a paper towel–lined tray and season lightly with a pinch of fine sea salt while still warm. Keep warm in a low oven (200°F / 95°C) on a wire rack if making ahead for a few minutes.

If using burrata, gently tear open the outer shell and spoon the creamy center into a small bowl; shred any soft curd pieces with a fork to create loose, stringy curd (stracciatella). If using fresh mozzarella + cream, pull the mozzarella into thin shreds and fold in heavy cream, 1 tablespoon at a time, until loose and silky.

Season the stracciatella with 1 teaspoon extra-virgin olive oil (or the 1 tsp listed), 1/4 teaspoon fine sea salt, and a pinch of freshly ground black pepper. Taste and adjust salt or cream for desired texture — it should be spreadable but not watery.

Arrange warm gnocco fritto on a serving platter. Spoon a generous dollop (about 1–1.5 tablespoons) of stracciatella onto each piece or provide the stracciatella in a communal bowl for diners to spread.

Drape a thin slice of Cinco Jotas Jamón Ibérico over each stracciatella-topped gnocco fritto. For a refined touch, fold the jamón into loose rosettes so it sits lightly on the cheese.

Finish each bite with a small sprinkle of finely chopped parsley and, if using, a light dusting of lemon zest to brighten the flavors. Serve immediately while the gnocco fritto is warm and crisp.