Gnocchi is a 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).




120 minutes




4 people


  • 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!

Surgitt, Nonna's Gnocchi Recipe from Teramo - Abruzzo Recipe Experience BellaVita

gnocchi preparation abruzzo

Cook them in salted boiling water, drain them in a bowl and add the previously prepared ragù (you have to recipe above).

Buon Appetito!

Surgitt, Nonna's Gnocchi Recipe from Teramo - Abruzzo Recipe Experience BellaVita

surgitt gnocchi teramo

Nonna’s Top Secrets

  • Add 1 organic egg (to make it more homogeneous)
  • Add some Parmigiano (parmesan) and stir the gnocchi in the bowl before serving them

Don’t forget

  • Wait for the potatoes to cool down before adding flour

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Marino Cardelli

Marino Cardelli

Food & Wine Enthusiast, 2nd level Qualified Wine Sommelier, Licensed Tour Leader of the Abruzzo Region, Official Abruzzo Smart Ambassador. I try to create environments & opportunities for Abruzzo's small business, young people and our traditions to thrive through sustainable tourism.

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