Cacio e Pepe Gnocco Fritto
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 461
- Total Fat
- 28
- Saturated Fat
- 7
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 28
- Sodium
- 641
- Total: 30 min
- Active: 30 min
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- 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.