Gnocchi is famous Italian pasta made from potatoes and flour.
Here in Teramo, in Abruzzo, we call them ‘surgitt’ from the dialect ‘small mice’. The origin of the name is unknown, we have always been told from our mother and grandmas that as our version of gnocchi is very small, compared to the rest of Italy, someone had the brilliant idea of calling them ‘Surgitt’ (small mice).
- 1kg of Potatoes
- 500gr of flour (any you have, even gluten free)
- 1 egg
For the tomatoes sauce
- Follow the instruction on this link
- A pot for boiling
- A potatoes masher or a fork
- A serving bowl
Let them cool on the table!
Add the egg, a pinch of salt and the flour, little by little. Better to add less flour and then add more if needed.
Knead until the dough is soft and homogeneous. The dough should not be sticky
Take a piece of dough and form a string that we will then cut crosswise into tozzetti (small pieces). Bravo! or Brava! You just made ‘surgitt’, gnocchi from Teramo!
Cook them in salted boiling water, drain them in a bowl and add the previously prepared ragù (you have to recipe above).
Nonna’s Top Secrets
- Add 1 organic egg (to make it more homogeneous)
- Add some parmiggiano (parmesan) and stir the gnocchi in the bowl before serving them
- Wait for the potatoes to cool down before adding flour