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Chifeletti are a kind of fried gnocchi, originating from Italy, from the Venezia Giulia region and are usually eaten as a side dish or even as an appetizer. Although I prefer to make gnocchi with baked potatoes, I leave you with the recipe with the boiled ones.
- 1 kg of yellow potatoes
- 1 or
- 250 gr flour (or a little more depending on how the potatoes are)
- frying oil
Preparation time: less than 60 minutes
RECIPE PREPARATION Chifeletti:
Boil the potatoes cut in half and peel them until they soften well, then turn them into a fine puree with the help of a sieve while they are still warm. Put the puree on the work table and add salt, beaten egg and then flour, little by little until you get a non-sticky but soft dough.
From the dough we roll out a roll 1 cm in diameter which we cut into 8 cm long pieces. We fold each U-shaped piece.
Fry in plenty of oil until golden and then remove on a paper towel.
Powder with salt.
The oil should not be hot when frying, but only a little hot.