Appetizer of cold cuts and gnocco fritto (fried dumplings)
Osteria in Scandiano

Handmade and hand-rolled fresh pasta

Type of recipe: Appetizers



Quantities for 6 people:

For the gnocchi

  • 500g superfine flour
  • 5tbsp extra-virgin olive oil
  • sparkling water
  • salt For the cold cuts
  • 150g mixed cold cuts per person (strologhino, mortadella, culatello, cured Parma ham PDO, cured shoulder and Piacenza pancetta)

Preparation method:

For the gnocchi: Mix all the ingredients together well with the sparkling water to obtain a fairly soft dough. Cover with a cloth and leave to rest for about 2 hours at room temperature. Roll the dough out until thin and cut out small diamond shapes. Fry the dumplings obtained in plenty of boiling lard. Serve with cold cuts.