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Cacio e Pepe Gnocco Fritto

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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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 

Directions

Special equipment:
a deep-fry thermometer
  1. 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.
  2. 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.