Gnocchi is a famous Italian pasta made from potatoes and flour. Here in Teramo, in the region of Abruzzo, we call them ‘Surgitt’ which means in our Abruzzese dialect ‘small mice’. The origin of the name is unknown, we have always been told by our mother and grandmas that as our version of gnocchi is smaller than the usual gnocchi known by everyone. Therefore, someone had the brilliant idea of calling them ‘Surgitt’ (small mice).
For the pasta:
- 1 kg of potatoes
- 500 gr of flour (any you have, even gluten-free)
- 1 egg
For the tomato sauce:
- Please, follow the instructions here: link.
- A pot for boiling the surgitt
- A potatoes masher or a fork
- A serving bowl
Boil the potatoes, and 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 according to the texture, if needed.
Knead until the dough is soft and homogeneous. Please, bare in mind: 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’, the 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 Parmigiano (parmesan) and stir the gnocchi in the bowl before serving them.
- Wait for the potatoes to cool down before adding flour.