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Chef Francesco is from Sardinia, a beautiful island in the South of Italy. He has a background in cooking, having spent 7 years as a Chef in Italy, Australia and London. He is now a Senior Teaching Chef for some of the top cookery schools in London.

For Chef Francesco, being Italian, Italian cuisine is his passion. He has a developed, rustic Italian cooking style based on memories from his childhood – cooking with his Nonna, working on the farm and fishing with his Granddad.

All of Chef Francesco’s recipes are original, traditional and based on the best ingredients.

Italian food is one of the most beloved cuisines in the world. But, you don't need to go out to eat or travel to Italy to eat the real deal anymore. Learn how to make the most authentic, rustic Italian food in your home with this masterclass from Italian chef, Francesco Mattana.

In this episode of his Masterclass, Chef Francesco Mattana makes gnocco fritti.

Gnocco fritti or fried gnocchi is known as the fast food of Modena and can be consumed at any time of the day – enjoy them plain for breakfast, as a snack with jam or Nutella or at lunch accompanied with salami and soft cheese.

In this class Chef Francesco serves his gnocco fritti with charcuterie.


  • 250 grams flour 00

  • 80ml sparkling water
  • 20g lard (fundamental, but if you don't have it then use olive oil)
  • Pinch of salt
  • 40ml milk
  • Different cured meat such as mortadella, prosciutto, salame
  • Balsamic Vinegar of Modena
  • Soft cheese
  • A glass of red wine
  • 1.5 litres of vegetable oil (for frying)


  1. In a bowl, add all flour, salt and lard and mix together well.

  2. Add the milk and sparkling water to the mix. Mix well to combine.
  3. Transfer the dough to the table and knead for 5 minutes, until the dough is smooth and soft and there are no lumps remaining from the lard.
  4. Cover it and let the dough rest in the fridge for 30 minutes.
  5. Remove from the fridge and roll the dough until it is 2mm in thickness using either a rolling pin or your pasta machine (on setting n.2). Add more flour if your dough becomes too sticky.
  6. Cut the dough into however you like it, be it rectangles or triangles, just make sure the pieces are equal and at least 8cm in size.
  7. Heat the vegetable oil in a saucepan until it reaches 180°C.
  8. Using tongs, add your gnocchi, 3 at a time to the hot oil.
  9. Gently fry your gnocchi, ensuring each side is nice and golden.
  10. Remove from the oil using tongs, and place on greaseproof paper or kitchen paper to remove excess oil.
  11. Serve them as an antipasti with your choice of cured meats and cheeses or to accompany your main meal as an alternative to bread.