Cacio e Pepe Gnocco Fritto

Name: Cacio e Pepe Gnocco Fritto
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
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

Getting reviews...

Level: Intermediate

Total: 30 min
Active: 30 min

Yield: 4 to 6 servings

Level: Intermediate

Total: 30 min
Active: 30 min

Yield: 4 to 6 servings

Ingredients

Deselect All

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

Watch how to make this recipe.

Special equipment:

a deep-fry thermometer

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.