This Italian aperitivo platter is all about balance — salty, creamy, crisp, and rich. The homemade gnocco fritto are the star: light, golden pillows perfect for scooping up soft mozzarella or wrapping with prosciutto. It’s a relaxed, shareable starter designed for grazing with a spritz or glass of wine in hand — simple, satisfying, and unmistakably Italian.
For the gnocco fritto:
1 tablespoon active dry yeast
¾ cup + 1 tablespoon warm water (about 110°F)
2½ cups all-purpose flour
3 tablespoons cold unsalted butter, cubed
¼ teaspoon fine salt
Vegetable oil, for deep-frying
Flaky sea salt, for serving
To assemble your platter:
5 oz prosciutto
5 oz Italian fennel salami
5 oz Parmesan cheese (cut into shards or chunks)
4½ oz mixed Italian olives
1 ball fresh mozzarella (about 4 oz)
Extra-virgin olive oil, for drizzling
For the gnocco fritto:
1 tbsp dried yeast
185ml warm water
300g flour
45g cold butter, cubed
¼ tsp fine salt
Vegetable oil, for deep-frying
Flaky sea salt, to serve
To assemble your platter:
150g prosciutto
150g Italian fennel salami
150g Parmesan
125g mixed Italian olives
1 ball mozzarella
Extra-virgin olive oil