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 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.
Regional recipe from Campania