What could be more satisfying than a dish that tells a story and allows us not to waste anything? Strangolapreti from Trentino is this and much more: an ancient anti-waste recipe that transforms stale bread (perhaps leftover from holiday feasts! 😉) into soft, flavorful spinach dumplings.
Typical of Trentino, these “green gnocchi” are full of simple and genuine flavors, perfect for comforting yourself after the holidays and indulging in deliciousness.
Few and simple ingredients, a dressing of melted butter, fragrant sage, and plenty of Trentingrana (or Grana Padano/Parmigiano) that will make you impress with minimal effort.
Prepare them for New Year’s Day lunch: their delicate texture and rich flavor are a wish for prosperity and goodness for the year to come!
Below, I leave you with other perfect first courses for everyone, and then we’ll go right under the photo to discover how to prepare Strangolapreti from Trentino 😉
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Regional Italian
- Region: Trentino-Alto Adige
- Seasonality: All Seasons
Ingredients for Strangolapreti from Trentino
- 10.5 oz stale bread (crumb and little crust)
- 1.1 lbs spinach (or 14 oz frozen)
- 1.3 cups milk
- 2 medium eggs
- 6 tbsps all-purpose flour
- 2 pinches salt
- 1 pinch black pepper
- to taste nutmeg (optional)
- 1.75 oz grated Grana Padano
- 3.5 oz butter
- 10 leaves sage
- 2.8 oz Grana Padano DOP (or Trentingrana)
Steps for Strangolapreti Trentino Recipe
Prepare the Bread and Spinach
1- Soften the bread: Cut the stale bread into small cubes (1/2 – 1 inch) and place them in a large bowl, cover with milk, stirring well to absorb it evenly.Let it rest for at least 30 minutes, until the bread is completely soft.
Cook the spinach: Wash the fresh spinach and boil in a little salted water (or cook them in a pan).
Once cooked, drain them and, crucially, squeeze them very well to remove all excess water. Chop them finely with a knife.2- Make the Dough
Combine the ingredients: In a bowl, add to the softened and squeezed bread the chopped spinach, the two eggs, the grated Grana, a generous sprinkle of nutmeg, salt and pepper.Knead: Mix well with a wooden spoon and then work the dough briefly with your hands.
Add the flour a little at a time, until you get a soft dough but firm enough to be handled without sticking too much to your hands. The moisture of the bread varies, so do not overdo it with the flour!
3- Cook the Strangolapreti
Shape: With a spoon, take portions of dough and with floured hands form the bread and spinach gnocchi in the classic elongated shape, larger than usual gnocchi.Boil: Bring plenty of salted water to a boil and immerse the green gnocchi, a few at a time.
As soon as they rise to the surface, let them cook for another one or two minutes, then drain them gently with a slotted spoon.4- Season and Serve
Prepare the seasoning: In a large pan, melt the butter over low heat with the sage leaves. Be careful not to burn it, it should just lightly brown.
Sauté and Enjoy: Transfer the drained strangolapreti directly into the pan with the melted butter and sage and sauté gently for a minute.
Serve immediately with a generous sprinkle of grated Grana or Trentingrana, which we served in a bowl so everyone can use as much as they want.
Storage, Tips, and Variations for Strangolapreti from Trentino
For a richer version of Strangolapreti, you can add some chopped speck to the dough.
The spinach and stale bread gnocchi can be kept in the refrigerator uncooked for 1 day, well spread out on a tray and covered with a clean cloth.
You can replace part of the spinach with nettles (be careful! Blanch them first!) or chard for a more herbal and wild flavor.
If you prefer to season them in a tasty way, the Trentino gnocchi will be perfect with 5.3 oz of Sweet Gorgonzola (or Taleggio) + Cream (or Milk) + pieces of Walnut kernels. Simply heat milk or cream in a pan and melt the taleggio or gorgonzola inside, add the walnuts only in the individual plates.
The Gratinated Version (perfect for the holidays!)
Baked Strangolapreti with Cream and Ham:
Prepare the Strangolapreti and boil them.
Season them in a pan with a bit of cooking cream and diced cooked ham (or speck).
Place them in a baking dish, sprinkle with plenty of Grana or Casolèt cheese (typical of Trentino) and gratin in the oven for 10 minutes, until the surface is golden and crispy.
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