Cacio e Pepe Gnocco Fritto

Prep Time
30 min
4 - 6 servings

Transform store-bought pizza dough into a tasty appetizer.



Vegetable oil, for frying
All-purpose flour, for dusting
lb(s) store-bought fresh pizza dough
Kosher salt
1 ¼
cups freshly grated Pecorino Toscano cheese
1 ¼
tsp freshly ground black pepper



Special equipment: a deep-fry thermometer

Step 1

Fill a Dutch oven with 3 inches of vegetable oil. Place the pot over medium heat and bring the oil up to 350°F on a deep-fry thermometer.

Step 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.

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