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The “topini” or better known as “gnocchi” is a very traditional recipe. In Livorno, my hometown, they are called “topini.” This word means “little mice”, a form that this peculiar pasta recipe made of potato and flour takes. I pass the recipe to you as we have made it at home for generations. It is very soft and can be accompanied with different sauces or even eaten as is with a little olive oil. They are great! <\/p>\n
Be careful because they don’t need much cooking, a few minutes will be enough. Once done, they are thrown into a pan of boiling water abundantly. The trick to knowing if they are ready is when you see that they are rising and floating to the surface. <\/p>\n
Ingredients: <\/strong> <\/p>\n -1kg of potatoes <\/p>\n -300gr of flour <\/p>\n -sal <\/p>\n -1 egg <\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.8.2″ _module_preset=”default”]<\/p>\n\n\t\t