In case you were wondering, the term Strangolapreti (literally Priest Choker) carries with it the implication that these rather hearty dumplings will catch in a priest's delicate throat as they're going down. I rather doubt it, and they are very good. To serve 4:
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Ingredients:
- 12 ounces (300 g) spinach, washed, ribbed, blanched in the water that runs from the leaves, and put through a food mill
- 2 stale rolls, crumbled into milk and then drained so the bread crumb is moist but not dripping
- 2 eggs
- 2 tablespoons flour
- Unsalted butter heated with fresh sage, and some grated Parmigiano on the side (for seasoning)
Preparation:
Combine the bread, eggs, and flour, and then mix in the spinach. Check seasoning.
Bring a large pot of water to a boil, salt it, and drop the spinach mixture into it a tablespoon at a time (the gnocchi will come off more easily if the spoon is wet, otherwise use a finger).
Remove the strangolapreti with a slotted spoon when they rise to the surface. Season them with the butter-and-sage dressing, and a dusting of cheese.
Yield: 4 servings strangolapreti.
Bring a large pot of water to a boil, salt it, and drop the spinach mixture into it a tablespoon at a time (the gnocchi will come off more easily if the spoon is wet, otherwise use a finger).
Remove the strangolapreti with a slotted spoon when they rise to the surface. Season them with the butter-and-sage dressing, and a dusting of cheese.
Yield: 4 servings strangolapreti.
