Gnocco fritto and Adamas Premium Oscietra
29 July 2026Ingredients for two people:
For the gnocco fritto
250 g 00 flour
25 g lard (or 20 ml extra virgin olive oil)
5 g salt
110–120 ml sparkling water
A tablespoon of milk (optional)
peanut oil for frying
flaky salt (optional)
Adamas Pink Premium Oscietra caviar
1. The dough
Mix together the flour, salt and lard. Add the water and milk a little at a time until you have a smooth, elastic dough. Leave to rest for at least 30 minutes.
2. The pastry
Roll out the dough to a thickness of about 2–3 mm. Using a serrated pastry wheel, cut out small rhombuses or lozenges measuring about 5–6 cm.
3. Frying
Fry in oil at 175–180 °C. The pieces will puff up in a few seconds. When they are just golden brown, drain them on kitchen paper and leave them to cool slightly. They should be dry and light.
4. Serving
Place a small spoonful of Adamas Pink Premium Oscietra on each slightly warm dumpling. Serve immediately.
Recipe by Stefano Caffarri
