This is the Neapolitan recipe. Although the same name is used for some gnocchi preparations in Trentino Alto Adige, they are quite different dishes.
3 lbs. potatoes
1 lb. flour
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 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.
Regional recipe from Campania