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Cacio e Pepe Gnocco Fritto
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- Vegetable oil (for frying)
- All-purpose flour (for dusting)
- 1 pound store-bought fresh pizza dough
- Kosher salt
- 1 1/4 cups freshly grated Pecorino Toscano cheese
- 1 1/4 teaspoons freshly ground black pepper
Instructions
- This recipe originally appeared on Giada Entertains: Pasta Party.
- Fill a Dutch oven with 3 inches of vegetable oil. Place the pot over medium heat and bring the oil up to 350 degrees F on a deep-fry thermometer.
- Meanwhile, roll out the pizza dough on a lightly floured surface to 1/4 inch thick. Using a pizza cutter, cut 2-by-1-inch pieces of pizza dough. Carefully lower a few of the pieces into the oil. Fry, flipping occasionally, until golden brown, bubbly and crispy, 2 to 3 minutes. Drain well on a paper towel-lined tray. Season with a pinch of salt. When drained, place in a bowl and sprinkle with 1/4 cup of the Pecorino and 1/4 teaspoon black pepper. Continue the process with the remaining dough, layering in the bowl as you go.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 76 grams
- Protein
- 26 grams
- Fat
- 21 grams
- Saturated Fat
- 8 grams
- Cholestrol
- 26 milligrams
- Sodium
- 648 milligrams
- Fiber
- 7 grams
- Sugar
- 4 grams
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