Strangolapreti (spinach gnocchi)


Sauté the onion in butter, add the spinach, salt and nutmeg; chop finely and then add to the bread and remaining ingredients. Knead without flattening. Allow to rest for approx. 10 minutes then work the dough to form oval, spindle-shaped dumplings. Cook in boiling water for 5 minutes.

They are delicious served with butter, sage and a sprinkling of grated Parmesan cheese.



For 4 people:

  • 6 stale breadrolls cut into little cubes
  • 400 gr. Boiled, drained and pressed spinach
  • a pinch of flour
  • 1 egg
  • 50 gr. butter
  • 1 chopped onion
  • salt
  • nutmeg
  • grated Parmesan cheese

Special holidays