Bread gnocchi with spinach known as Strangolapreti

Bread gnocchi with spinach known as Strangolapreti

By 28/06/2016

One of the things most of us look forward to when we are on holiday is trying the local food. I was lucky enough to stop for lunch at "La Casina"Β  which translates into "The little house".

This enchanting place is set in the lush vegetation of the countryside near Drena in the province of Trento and it is surrounded by chestnut groves and vineyards. You can dine inside or outside under the shade of the vines. This place felt very peaceful and relaxing.

Casina in drena

Giada the lady chef is only 26 years old, so young but such an excellent cook. I loved her broad contagious smile and her passion for cooking. I was served a starter of freshly made local cheeses made with raw milk like Bolumi, Tofino and ricotta, salami, ham with a selection of mustards and chutneys. This was followed by guinea fowl with artichokes (my favourite!), roasted pork and venison stew everything served with rustic wholemeal polenta.Β  Brava Giada!

lunch at Casina

Giada also made typical bread gnocchi from Trentino called "Strangolapreti" and here is the recipe which you can try at home. They are delicious.

Literally translated strangolapreti means "strangling priests". These gnocchi were said to be too tough for the priests to swallow so that's where the name comes from. The recipe can vary from region to region.

  • Prep Time : 25 minutes
  • Cook Time : 8 minutes

Ingredients

Instructions

Our ingredients are on the table.

ingredients for strangolapreti

Stir fry the onion with 2 tbsp of olive oil. Add the spinach, the nutmeg and cook them until soft for about 5 minutes.

Finely chop the cooked spinach.

chopping spinach

Put them in a bowl and add the eggs.

adding eggs

Add the breadcrumbs, the grated Trentino Grana cheese (or Parmesan), salt and pepper and mix well with a wooden spoon.

adding breadcrumbs

Add 2 tbsp of olive oil and slowly the stock.

adding oil

You want a mixture that is soft enough to be rolled. If you find that it is too soft add some extra breadcrumbs or a little more olive oil if is too dry. Now working with your hands roll them into balls the size of a walnut.

Bread Gnocchi Recipe

Place them on a board sprinkled with flour or breadcrumbs so they won't stick onto it.

making strangolapreti

Our gnocchi are now ready to be cooked.

Bread Gnocchi Recipe

In a sauce pan melt the butter over a medium heat with 4 of 5 sage leaves. Bring to the boil a saucepan of salty water add the gnocchi and when they rise to the top scoop them up with a slotted spoon and serve them with the melted butter and plenty of Grana Trentino or Parmesan.

BUON APPETITO!

Bread Gnocchi Recipe from Trentino

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12 Responses to Bread gnocchi with spinach known as Strangolapreti

  1. Susan

    Very interesting. I thought gnocchi was always potato based. What a funny Italian name for these gnocchi too. πŸ™‚

    • Alida

      Yes a funny name indeed which describes them as too rough for priest’s delicate palates!

  2. elisabetta

    I can only dream of entering La Casina and savouring that same meal, my mouth is watering right now. Interested to learn that these gnocchi are also known as strangolapreti which is also the name of a pasta shape. Grazie Alida.

    • elisabetta

      Sorry Alida, got confused. The pasta shape I was referring to was strozzapreti!

      • Alida

        To be honest I got confused too at first. The name is just so similar!

  3. Dottie Sauchelli Balin

    Dear Alida,
    How lovely to come across ” La Casina.” They say that the local eatery is where the best food is made. I believe it as you have seen for yourself. Giada is not only a fabulous chef but very pretty too and you said so young. She must really have passion for her to do this. The foods that you ate sound delicious and I am sure they were. I have never heard of this dish before called Strangolapreti. I have only see Gnocchi made with potato, not with these ingredients. But I must say that the spinach mixed with the other ingredients is very enticing. I love the flavor of sage with spinach. Simple dish and looks so pretty. Have to try this..Thanks for sharing your adventure with us and this beautiful dish. Have a good rest of the week…Ciao dear friend…
    Hugs Dottie πŸ™‚

    • Alida

      Yes I always find that too. Local small restaurants and trattorie are always best for food and it is more authentic too. These gnocchi were new to me too and I found them really delicious.

  4. Dannii @ Hungry Healthy Happy

    Wow, that meal looks incredible. I actually made baked gnocchi on Monday, but it didn’t look as good as that. You have made me hungry now!

  5. Chiara

    foto splendide Alida, sembrava di essere lì !

  6. Rahul @samosastreet.com

    What an interesting recipe. I’ve never seen any gnocchi quite like this! Beautiful pictures!

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