Sweet Potato Gnocchi Sauce Recipe

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

ingredients

• 600 g of potatoes
• 300/350 g of flour
• salt
• 1/2 egg

process
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.

4. With a floured fork or your finger, press each piece by rolling it on itself-this is called "draw." -

5. Arrange the dumplings, as they make them in a single layer on a cloth sprinkled with farina.In a pot, boil salted water and cook the dumplings over high heat, until they come to the surface. Drain and serve with tomato sauce.