Cacio e Pepe Gnocco Fritto

  • prep time30 min
  • total time 30 min
  • serves 4 - 6

Transform store-bought pizza dough into a tasty appetizer.

7 Ratings
Directions for: Cacio e Pepe Gnocco Fritto


Vegetable oil, for frying

All-purpose flour, for dusting

1 lb(s) store-bought fresh pizza dough

Kosher salt

1 ¼ cups freshly grated Pecorino Toscano cheese

1 ¼ tsp freshly ground black pepper


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.

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.

Tips and Substitutions

Special equipment: a deep-fry thermometer

See more: Appetizer, Cheese, Italian, Tomatoes

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