Strangolapreti
Source of Recipe
About.com
List of 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)
Recipe
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.
Serves 4.
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