Cacio e Pepe Gnocco Fritto

Name: Cacio e Pepe Gnocco Fritto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
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

15 MINPrep Time

15 MINCook Time

6Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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.