Taste and atmosphere
About
A traditional type of spinach and bread gnocchi specific to Trentino cuisine, Strangolapreti are served delicious with rich melted butter and sage leaves.
Flavors, dishes and restaurants
Cuisine
Literally meaning 'priest-chokers', Strangolapreti is a legendary dish linked to the religious history and Catholic councils of Trentino. Prepared with fresh alpine spinach and regional Trentingrana cheese, you can find the best restaurants serving this dish in Italia by checking the Harita section.
Ingredients
- 300g fresh spinach (cooked and squeezed dry)
- 250g stale bread crumbs
- 2 eggs
- 100ml milk
- 50g grated Trentingrana or Parmesan cheese
- All-purpose flour (for dusting and binding)
- Butter and fresh sage leaves for the sauce
Preparation
- Finely chop the cooked spinach and combine it in a bowl with the bread soaked in milk.
- Add the eggs, grated cheese, salt, and a pinch of nutmeg to the mixture and knead well.
- Add flour as needed to form a soft dough, then shape into small oval dumplings using spoons.
- Cook in boiling salted water until they float, then toss in melted butter infused with sage leaves before serving.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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