Gnocco fritto is a speciality of the Emilia-Romagna region. It’s basically deep-fried pizza dough which you then eat with sauces, cold meats, cheese, and so on. It’s particularly good with prosciutto di Parma and parmigiano reggiano cheese, or squacquerone.
Gnocco fritto makes great Christmas party food. You can serve it with a meat and cheese platter or with homemade dips, or both. My favourite gnocco fritto restaurant serves it with sun-dried tomato, aubergine, olive, spicy pepper dips as well as cold meats. If you’d like to try them here’s my version of the recipe for Tuscan donzelle, which are the same thing but smaller. For gnocco fritto, make them twice the size.