Strangolapreti Napoletani – Neapolitan Strangolapreti

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

Strangolapreti Napoletani – Neapolitan Strangolapreti

This is the Neapolitan recipe. Although the same name is used for some gnocchi preparations in Trentino Alto Adige, they are pretty different dishes.


3 lbs. potatoes
One lb. flour
Three 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 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

Strangolapreti Napoletani – Neapolitan Strangolapreti is a 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
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and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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