Fast Recipes

Cheat's gnocco fritto

All the crisp and crunch of the fried-pasta snack, with minimal fuss.

By Lisa Featherby
  • Serves 4
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These fried parcels of dough are an antipasti staple in the Italian region of Emilia-Romagna, where they're served warm with assorted salumi and cheese.


  • Vegetable oil, for deep-frying
  • 300 gm fresh pasta sheets, cut into 3.5cm x 10cm strips
  • Thinly sliced mortadella, to serve
  • Finely grated parmesan
  • ½ small fennel bulb, thinly sliced and tossed in lemon juice and extra-virgin olive oil, plus finely chopped fronds to serve


  • 1
    Preheat oil in a large saucepan to 190°C. Add pasta strips to oil in batches of 4-5 strips and deep-fry, turning occasionally, until golden and crisp (3-5 minutes; be careful, hot oil will spit). Remove with a slotted spoon and drain on paper towels for 1 minute, then season to taste. Top with mortadella, parmesan and fennel, and serve warm.