CACIO E PEPE GNOCCO FRITTO

Cacio e Pepe Gnocco Fritto image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

Vegetable oil, for frying
All-purpose flour, for dusting
1 pound store-bought fresh pizza dough
Kosher salt
1 1/4 cups freshly grated Pecorino Toscano cheese
1 1/4 teaspoons freshly ground black pepper

Steps:

Fill a Dutch oven with 3 inches of vegetable oil. Place the pot over medium heat and bring the oil up to 350 degrees F on a deep-fry thermometer.
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.