Gnocco Fritto



15 min


25 min


24 cookies

Gnocco Fritto

Photo, Erik Putz. Food Styling, Dara Sutin. Prop Styling, Madeline Johari.

Packed with flavour, texture and festive colour, this (mostly) store-bought spread proves that shortcuts can be an indulgent treat to others—and to yourself.


  • store-bought pizza dough
  • canola oil
  • 300-g pkg Sobeys' Sensations Charcuterie Trio
  • basil leaves , for garnish (optional)


  • Line a baking sheet with paper towels. Weigh out 300 g of pizza dough, then roll out on a floured surface to 1/4 in. thick, about 12 × 8 in. Cut into 24 rectangles.
  • Pour enough canola oil into a wide pot to reach 1 in. up the sides. Clip a deep-fry thermometer to the side. Heat over medium until temperature reaches 350F. (Adjust heat as necessary to keep temperature at 350F during cooking.)
  • Fry dough, a few pieces at a time, until puffed and bottoms are golden, 30 sec to 1 min. Flip, then fry for 30 sec to 1 min more. Transfer fritto to prepared sheet. Repeat with remaining dough. (Don’t crowd pan as it brings down the oil temperature and prevents dough from puffing up.)
  • Serve on a platter with charcuterie and basil leaves for garnish.

Love this gnocco fritto recipe? Find more of our favourite cocktail party appetizers here.