Today I propose a recipe that is close to my heart : the recipe for potato gnocchi.
One of the many delicious recipes that my grandmother prepared, she called them : - or - strangulaprievt strangolapreti or Strozzapreti.
My grandmother, preparing the gnocchi with meat sauce twice a week, and do not run away from them either on Thursday or Sunday. I remember when I was cooking was always our beautiful porzioncina - pound :) - and it was always a pleasure to taste them and rediscover the same flavor, that flavor that never disappoints!
How to grandmothers!
Legend has it that a Neapolitan priest gourmet and hungry, he ate so quickly and in such abundance that they even stand a plate of dumplings smothered. From here the strange but distinctive appellation that Neapolitans give this ancient preparation.
What is certain is that, with the advent of the sauce ;), Strozzapreti were elevated to the rank of delicacy and with the potato then we have gained in softness and lightness so that surely now that priest did not remain more - strangled. - : D
- 600 g of potatoes
- 300/350 g of flour
- 1/2 egg
1. Boil the potatoes and when they are thoroughly cooked, peel and mash the potato masher, or mash well with a fork, and grind into a smooth cream.
2. Immediately after you make a ball to which you will absorb the flour - the amount of flour depends in general on the quality of potatoes: the dose is given, then-indicative, egg and salt in order to have a smooth paste and rather soft.
3. Take a piece at a time and helping with the meal, consisting of cylinders, and cut into pieces 2 cm long, more or less.