Campania Recipes
STRANGOLAPRETI

STRANGOLAPRETI

Potato and Flour Neapolitan Gnocchi

How to make the Potato and Flour Neapolitan Gnocchi:

How to make the strangolapreti: Boil the potatoes, peel and, when still hot, pass through a potato ricer. Work the flour into the potatoes on a wooden board: quantity depends on the potatoes humidity. Add eggs and the salt. Make dough soft and homogenous.

Strangolapreti should be cooked as soon as they are ready, if they stand too long they tend to get tough. Cook in plenty of salted, boiling water. When ready remove the strangolapreti with a strainer, do not dump into a colander. Add a tomato sauce or a ragu' and serve the strangolapreti with Parmigiano.

Recipe courtesy of The Italian Trade Commission.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM