Gnocco Fritto, Cinco Jotas Jamón Ibérico, Stracciatella Cheese Recipe

Bloom yeast

In a small bowl combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes. If it does not foam, the yeast may be inactive — start again with fresh yeast.

Warm milk and combine fats

Warm the milk so it is slightly warm to the touch (not hot). In a separate small bowl stir together the warmed milk, melted butter, and the optional 1 tablespoon lard or neutral oil until combined.

Make dough

In a large mixing bowl whisk together the all-purpose flour and fine sea salt. Make a well in the center and pour in the foamed yeast mixture and the milk/butter mixture. Using a wooden spoon or your hand, mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If very sticky, sprinkle up to 2 tablespoons additional flour; do not over-flour.

First rise

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Roll and rest

Gently deflate the risen dough and divide it into two equal pieces. Working with one piece at a time, roll the dough on a lightly floured surface to about 1/8–1/4 inch (3–6 mm) thickness. Let the rolled dough rest for 10 minutes under a towel; this relaxes the gluten and makes cutting easier.

Cut gnocco fritto

Using a sharp knife or a pizza cutter, cut the dough into rectangles or diamond shapes roughly 3 x 4 inches (8 x 10 cm). Prick each piece once or twice with the tip of a knife or a fork to help control puffing if you prefer. Place cut pieces on a lightly floured tray, spaced so they don’t stick together.

Heat oil

In a heavy-bottomed Dutch oven or deep frying pan, pour the vegetable oil and heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you do not have a thermometer, test by dropping a small piece of dough into the oil — it should sizzle and float up quickly, browning in 30–45 seconds.

Fry gnocco fritto

Working in small batches (3–5 pieces depending on pot size), gently slide dough pieces into the hot oil. Fry for about 30–45 seconds per side, using tongs to flip once, until puffed and golden-brown. Adjust heat to maintain 325–350°F (160–175°C); if the oil is too hot the outside will brown before the interior cooks.

Drain and season

Using a slotted spoon or tongs, transfer fried gnocco fritto to a wire rack set over a baking sheet or to paper towels to drain. While still warm, sprinkle lightly with flaky sea salt. Repeat with remaining dough pieces. Keep warm in a low oven (200°F / 95°C) if making ahead.

Prepare stracciatella

Tear the stracciatella gently with your hands to loosen and allow it to come to room temperature (10–15 minutes) so it spreads easily.

Plate gnocco fritto

Arrange warm gnocco fritto pieces on a serving platter. For each portion, place 1–2 pieces of gnocco fritto as the base.

Top with stracciatella

Spoon or gently tear a portion of stracciatella (about 1–2 oz per serving) onto each warm gnocco fritto. The warmth will make the cheese slightly creamy and pillowy.

Add jamón ibérico

Drape thin slices of Cinco Jotas Jamón Ibérico over or alongside the cheese-topped gnocco fritto. Use about 1–1.5 oz (20–30 g) jamón per piece, distributing the 6 oz across the platter.

Finish and garnish

Drizzle a little extra-virgin olive oil over the stracciatella and jamón (about 1 teaspoon per portion total), finish with a few grinds of freshly ground black pepper and a light sprinkle of flaky sea salt to taste. If using, tuck fresh basil leaves between pieces for color and aroma.

Serve

Serve immediately while gnocco fritto is warm and puffed. Provide extra slices of jamón and a bowl of stracciatella on the side so guests can assemble additional bites.