STRANGULAPRIEVETE NEAPOLITAN GNOCCHI with semolina, easy recipe, typical recipe without eggs and potatoes, quick to prepare, strozzapreti.
The strangulaprievete are Neapolitan gnocchi made with semolina flour without potatoes, they are quick and perfect with any kind of seasoning, excellent with Neapolitan ragù.
The recipe for strangulaprievete is very simple, made with flour and water, only two ingredients and as the name suggests, translated into Italian, they “strangle,” meaning they are not as soft as typical potato gnocchi.
Of course, they are still delicious, but they have a different texture, ideal when you don’t have much time and want to make a simple and tasty homemade pasta dish.
Follow me in the kitchen today, there are strangulaprievete Neapolitan gnocchi.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups semolina flour
- 1/2 cup water
- 1 pinch salt
Steps
Pour the flour into a bowl with the salt, mix and gradually add the water while you start kneading.
Form a dough ball, then divide it into 3-4 parts and make logs, cut pieces about an inch long and roll them on a gnocchi board or make the ridged shape with a fork.
Dust them with semolina flour, place them on a tray, cover with plastic wrap, and keep in the fridge until ready to use.
Bon appetit
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FAQ (Frequently Asked Questions) Strangulaprievete Neapolitan gnocchi
What are strangulaprievete?
Strangulaprievete are a type of semolina gnocchi typical of Neapolitan cuisine. They have an irregular shape and are known for their denser texture compared to traditional potato gnocchi.
What are the main ingredients for making these gnocchi?
The main ingredients include semolina flour, water, and salt. These gnocchi are primarily made with semolina, which sets them apart from the more common potato gnocchi.
How are they prepared?
You start by mixing the semolina with water and salt until you obtain an elastic dough. The dough is then shaped into strips or cylinders of pasta. These strips are cut into smaller pieces, thus creating the semolina gnocchi. The strangulaprievete are then cooked in boiling water until they float to the surface and are usually served with a tomato-based sauce or gravy.
Why are they called “strangulaprievete”?
The name “strangulaprievete” is of dialectal origin and literally means “priest-stranglers.” There are various theories as to why they received this name. One theory suggests that the term reflects the idea that these gnocchi are quite filling and satiating, enough to “strangle” the priests’ appetite.
How are they served?
Strangulaprievete are often served with tomato sauce or other meat-based sauces, such as ragù or sausage sauce. They can also be garnished with grated cheese and fresh basil. Their dense consistency makes them an excellent base for a variety of toppings, so you can personalize them to your taste.
