Trentino-style Strangolapreti

Here is the recipe for Trentino-style Strangolapreti, a typical dish from the cuisine of Trentino Alto Adige. Strangolapreti are gnocchi made with bread and spinach which take their name from the curious legend that priests, finding them so delicious, would eat them in large quantities and risk choking.

Ingredients

• 250 g of stale bread
• 200 g of fresh or frozen spinach
• 100 ml of milk
• 2 eggs
• 40 g of flour
• 100 g of grated Trentino Grana cheese
• Salt, to taste
• Pepper, to taste
• Nutmeg, to taste
• Butter, as needed
• Sage, for seasoning
• Grated Parmesan cheese, for serving

Preparation

1. Start by cooking the spinach in slightly salted water. Once cooked, squeeze them well and chop them finely.

2. Cut the stale bread into cubes and place it in a large bowl. Pour the hot milk over the bread to soften it.

3. Add the chopped spinach to the bread and mix well.

4. Incorporate the eggs, flour, Trentino Grana cheese, a pinch of salt, pepper, and grated nutmeg. Work the mixture until it becomes homogeneous.

5. Bring a large pot of salted water to a boil.

6. With damp hands, form oval-shaped gnocchi from the bread and spinach mixture.

7. Cook the strangolapreti in boiling water. When they float to the surface, they are ready. Remove them with a slotted spoon.

8. In a pan, melt a knob of butter and sauté some sage leaves.

9. Pour the cooked strangolapreti into the pan with the butter and sage, and sauté for a couple of minutes.

10. Serve the Strangolapreti hot, sprinkled with grated Parmesan cheese to taste.

Did you know?

The particular name of this dish has ancient origins and refers, as mentioned, to the appetite of priests who, according to legend, were very fond of it. In the past, the original recipe called for nettles instead of spinach and was considered a poor dish, as it was made with simple ingredients accessible to everyone.

Enjoy your meal Trentino-style!