For 4-6 servings:

• 300 g spinach
• 2 stale bread rolls
• milk
• 2 eggs
• 2 dessertspoons white flour
• a few sage leaves
• grated Parmesan cheese
• butter
• salt

Strangolapreti is a typical Alto Adige dish, and can also be prepared with nettles, spinach beet or wild spinach. Trim the spinach carefully , wash, and steam or cook in a small amount of boling water, then drain, squeeze and chop finely. In the meantime crumble the bread into a bowl, moistening it with a little milk, then add the eggs, the flour and a pinch of salt and mix well. Finally add the spinach and form the mixture into gnocchi of about the size of a large walnut. Bring a large saucepan of salted water to the boil and cook the gnocchi until they come to the surface. It’s best to cook the gnocchi a few at a time, to avoid the risk of them sticking to gether. Drain carefully, then pour over the melted butter flavoured with a few sage leaves and the grated cheese.