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Macaròns cui lops

Difficulty: Medium Doses: for 4 people

For the pasta:

½ kg of white potatoes,

100 g flour 00,

1 teaspoon of salt,

1 egg.

For the filling:

200 g of Renette apples,

40 g of sugar,

40 g of breadcrumbs,

1 teaspoon of grappa,

1 teaspoon chopped parsley.

For the condiment:

50 g of breadcrumbs,

40 g of sugar,

30 g powdered cinnamon,

60 g of smoked ricotta cheese,

100 g of butter

(mint leaves for garnish).


With the word gnocs in Carnia they define the bread gnocchi, while the potato gnocchi are the macaròns. In this recipe the pairing is with apples, a fruit that in recent years has been given much attention (in the catalog field of Enemonzo have been identified over 100 varieties of native apples, partly newly grown).

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