Trentino-style strangolapreti

Not to be confused with strozzapreti, strangolapreti alla trentina are gnocchi made with stale bread and spinach: discover the recipe and why they are called that. Strangolapreti are a typical dish of Trentino and have something in common with both dumplings and spätzle, two other famous Trentino specialties. They are, in fact, gnocchi prepared with stale bread soaked in milk and eggs and then kneaded with flour and spinach. The only certainties about this preparation are the recipe and the way to serve them, that is, with plenty of melted butter and grated cheese. Enjoy your meal!

Ingredients

200 g stale bread without the crust

200 g spinach leaves

150 g milk

60 g onion

40 g flour

30 g butter

2 pcs eggs

sage

salt

Grated Grana Padano

Procedure

For the recipe for strangolapreti alla Trentina, cut the bread into small cubes. Add the milk and eggs, then cover with a cloth and let it rest for 2 hours, stirring occasionally. Wash and blanch the spinach in plenty of salted water, cool, chop and sauté in a pan with the butter and chopped onion, then add them to the dough. Also add 80 g of grated Grana Padano and then the flour. Let it rest for another 1 hour. Form the strangolapreti into large oval gnocchi and cook them in salted water for a few minutes, draining them in any case when they come to the surface. Arrange them on plates, sprinkle them with Trentingrana and sprinkle with plenty of melted butter and sage previously fried in a pan.