First boil the potatoes: wash them well, put them in a pan of cold water, bring to a boil and cook for about 35 minutes or until the potatoes are very soft, then drain and peel them.
Pass the potatoes in a potato masher, then add salt, yolk and cornstarch and knead quickly, just long enough to incorporate the ingredients.
Create some cords of dough with a diameter of about 2 cm and cut the gnocchi about 5 cm.
So try to work the individual dumplings quickly between your hands to make the ends a little more tapered.
Once ready, boil them as you would with normal gnocchi: bring a large pot of salted water to a boil, lower the gnocchi, drain them with a slotted spoon as soon as they come to the surface.
Leave them to dry well on a clean cloth, then brown them with a little butter in a non-stick pan, turning them occasionally, so as to brown them evenly.
The potato stringoli are ready: you can serve them with some fresh chives, as I did, or in any way you prefer.
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