Anna Negri, Tres, Trento
The Trentino term for green gnocchi, Strangolapreti, literally means priest-choker or strangler. This dish has been a part of traditional cuisine since the era of the Council of Trent. Indeed, it derives from “strozzapreti” (a dish of Tuscan origin), adapted because it was the favourite food of the prelates during the Council held in Trento between 1545 and 1563.
2 pounds dry day-old bread
(cut into ½-inch cubes)
2 cups milk (warmed, not boiled)
1 pound fresh spinach
½ cup butter
salt and freshly ground pepper
½ teaspoon grated nutmeg
2 tablespoons extra-virgin olive oil
1 small onion (finely diced)
½ cup grated Grana cheese
2 eggs
3 tablespoons flour
10-15 sage leaves
1. Soak bread in tepid milk for approx. three hours.
2.Boil spinach in salted water. Drain and squeeze out as much liquid as possible. Chop fine.
3.In skillet over medium heat, add half the butter (¼ cup) and sauté spinach.
4.Season with pepper and nutmeg. Set aside to cool.
5.In the same skillet, over medium heat, add oil and sauté the onion until translucent. Set aside to cool.
6.Add half the grated Grana cheese (¼ cup), the eggs, ½ tablespoon salt, flour, the cooled onions and spinach to a bowl. Blend well.
7.Make the Strangolapreti by rolling the dough into small balls or the classic gnocchi shape.
8.Add Strangolapreti to pot of boiling salted water. They are cooked when they float to the surface.
9.Drain well and serve with a generous sprinkling of remaining Grana cheese and sage-seasoned melted butter.
Note to season sage: in a small skillet, over low heat, melt the rest of the butter, add the sage and cook until sage becomes slightly crispy and butter begins to turn brown.