I’ll give you now the recipe of the Neapolitan gnocchi, the most gorgeous type of fresh handmade pasta to serve with different sauces, on top of which, of course, reigns the ragù!
Ingredients for 4 people
1 kg potatoes 2 cups regular flour salt
Boil the potatoes without peeling them and pureè them in a grinder. Now add the flour and mix the ingredients till you get a smooth paste. Cut it in small pieces and roll them (a diameter of 1 and a half cm). Cut the rolls in small pieces, about 2 cm long, and press them on the back of a grater to give them a nicer look and a wider surface to be covered with the sauce. In the meanwhile bring to boil a large quantity of salted water in a pot and pour the gnocchi in. When they came to the surface they are ready, so take them out with a skimmer, put them in the plates and cover with a hot ragù and parmesan cheese.