Strangolapreti spinach and bread gnocchi (dumplings)

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Strangolapreti spinach and bread gnocchi (dumplings)

Strangolapreti are delicious spinach and bread gnocchi (dumplings) traditional in Eastern Lombardy and Trentino-Alto Adige. Made with bread, spinach, eggs and flour,strangolapreti are usually served in a simple sage and browned butter sauce.

Prep Time40

Cook Time15

Total Time55

Course: Dinner, Main Course, starter

Cuisine: Italian, Lombardy, Northern Italy

Keyword: bread gnocchi, dumplings, gnocchi, strangolapreti

Servings:

Calories: 539kcal

Author: Jacqui

Ingredients

17.5 ounces fresh spinach or erbette
10.5 ounces stale country bread cut into small cubes
7 Fluid ounces fresh milk
3 ounces flour plus more for dusting
1 pinch nutmeg freshly grated
1 egg yolk large or 2 small
salt to cook gnocchi and to taste
pepper to taste

For the dressing

2.5 ounces butter
6-8 sage leaves
2 ounces Grana Padano or Parmigiano Reggiano or vegetarian parmesan

US Customary - Metric

Instructions

Cut the stale bread into small cubes, place it in a bowl with the milk. Mix well and leave to soak for at least an hour.
Place a large frying pan over a high heat and add the washed spinach or erbette with just a sprinkle of water. Cover with a lid for a couple of minutes whilst it wilts. Use a wooden spoon or tongs to stir the greens until all the leaves are wilted. Transfer to a sieve to drain and cool. Use your hands to squeeze out as much liquid as possible and then chop finely.
Squeeze the bread to remove any access milk (it will have probably absorbed most of it) and put the bread in a bowl with the spinach and egg yolk. Mix together well and use an immersion blender to make a rough puréè.
Add the flour bit by bit and continue mixing until the mixture starts to dry up and forms a soft dough. The mixture should be quite sticky but easy to shape with wet hands.
Take a small tablespoon of the gnocchi dough and shape it into a ball or cylinder. Place the ready strangolapreti on a tray covered with oven paper which you have dusted with flour. Repeat with the rest of the mixture.

Cook and serve

Put a pot of water onto boil for the strangolapreti add salt once it starts to boil and bring to a boil again. While you are waiting for the water to boil, add the butter to a large frying pan over a medium heat. Once the butter melts, add the sage leaves and continue to cook until the sage starts to crisp and the butter turns a little brown.
Cook the gnocchi in the salted boiling water in batches so you don’t overcrowd the pan. They're cooked once they rise to the surface. Use a slotted spoon to transfer the ready gnocchi to the pan with the butter. Mix gently to coat the dumplings in the butter and then serve warm, with grated Grana Padano if desired.

Notes

Cooks tip: The less flour you use, the lighter and airier the strangolapreti will be. The mixture should be just stiff enough to roll into the dumpling shapes using well-floured or wet hands. Rather than use a lot of flour, you can also add some breadcrumbs instead.

Cooks tip: The gnocchi mixture is sticky so wet hands really make it easy to shape them. You’ll need to clean your hands and wet them again a couple of times while shaping them. Alternatively, some olive or other vegetable oil on your hands can prevent the mixture sticking to you.

Cooks tip: To be sure the amount of flour is correct, it’s a good idea to cook one gnocchi before making them all. Put one ready dumpling into salted boiling water. It should rise to the top after a minute or two. If it falls apart, then you need to add a little more flour.

This recipe is vegetarian except for the use of Grana Padano when serving. Use a vegetarian cheese instead as Italian Grana and Parmigiano are made with animal rennet.

Frozen spinach can be used instead of fresh. You will need to cook it first and then remove as much liquid as possible. You can also use leftover cooked spinach.

Nutrition