Strangolapreti Napoletani

Gnocchi alla Sorrentina – called Strangolapreti – De Gregorio Gennaro CC BY-SA 3.0

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
3 eggs

How to make the Strangolapreti Napoletani – 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.

Serves 4-6

Regional recipe from Campania

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
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