Italian Fried Dough Pillows

Ingredients

• 2 cups all-purpose flour
• ¾ cup whole milk
• 3 tablespoons unsalted butter
• 1 teaspoon fine sea salt
• 3 cups vegetable oil for frying
• 1 teaspoon fleur de sel or coarse sea salt for finishing

Instructions

1. 1

   Pour 2 cups of all-purpose flour into a large mixing bowl and create a well in the center by pushing the flour to the sides — this well should be large enough to hold the liquid without it spilling over.

2. 2

   Warm 0.75 cup of whole milk in a small saucepan over medium heat until it steams slightly (about 2-3 minutes), then remove from heat and add 3 tablespoons of unsalted butter and 1 teaspoon of fine sea salt. Stir until the butter melts completely.

3. 3

   Pour the warm milk mixture into the flour well slowly while stirring with a wooden spoon or fork, gradually drawing flour from the inner walls of the well into the liquid. Once the dough begins to come together, use your hands to knead it gently into a soft, slightly sticky dough — about 2-3 minutes of kneading. The dough should feel tender and elastic, not stiff.

4. 4

   Cover the bowl with a kitchen towel and let the dough rest at room temperature for 20 minutes — this allows the flour to fully hydrate and makes the dough easier to work with.

5. 5

   Set a heavy-bottomed pot (at least 3 quarts) on the stove and pour in 3 cups of vegetable oil. Clip an instant-read thermometer to the side of the pot and heat the oil over medium-high heat to 340°F (170°C) — this lower temperature than deep-frying ensures the inside cooks through before the outside burns.

6. 6

   Line a large plate with paper towels and set it near your frying station. Generously flour a work surface and turn the rested dough out onto it — the dough will be soft and slightly sticky, which is correct.

7. 7

   Using a bench scraper or sharp knife, cut the dough into roughly 1.5-inch squares. Don't aim for perfection — irregular shapes are part of gnocco fritto's rustic charm. Dust each piece lightly with flour as you cut to prevent sticking.

8. 8

   Carefully slide 4-5 dough pieces into the hot oil — do not overcrowd the pot, as this will cause the oil temperature to drop and the gnocchi to absorb too much oil. Fry for about 2-3 minutes, stirring gently with a slotted spoon, until golden brown and puffed on both sides. You should see them rise to the surface and hear a gentle, steady sizzle.

9. 9

   Using a slotted spoon, transfer the fried gnocco fritto to the paper towel-lined plate immediately — the residual heat will continue to crisp them. Sprinkle lightly with fleur de sel while still warm.

10. 10

    Repeat with remaining dough in batches, allowing the oil to return to 340°F between batches. This prevents the temperature from dropping and ensures consistent texture.

11. 11

    Transfer the warm gnocco fritto to a serving platter and serve immediately alongside cured meats like prosciutto or mortadella, fresh cheeses like crescenza or soft pecorino, and small bowls of mostarda or jam. The pillows are best enjoyed warm and crispy, pulled apart by hand and wrapped around the meats and cheese.

Tools you’ll need

• large mixing bowl
• small saucepan
• wooden spoon
• kitchen towel
• heavy-bottomed pot (3-quart or larger)
• instant-read thermometer
• large plate
• bench scraper or sharp knife
• slotted spoon
• paper towels
• serving platter

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