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Gli Strangolapreti di Zia Romana

Another recipe from the Trentino region in Italy, it has been in my aunty's family for a long time.


  • 100gr bread (no hard crust)

  • Half a glass of milk or broth

  • 50gr grated parmisan

  • 200gr frozen spinach

  • 1 egg beaten

  • Just a pinch of black pepper

  • For the sauce:

    • 100gr butter

    • 1 tablespoon of fresh chopped sage

    • 100gr grated parmisan


  • Melt the butter in a pan then let the spinach cook with the lid closed at low to medium heat for a few minutes, stirring to ensure that they're all defrosted

  • Open the lid and let it cook until all the liquid has evaporated, stirring every now and then. Once cooked dry let it cool down to room temperature

  • Wet the bread with the milk or broth and obtain a paste, squeezing out any excess liquid, then mix it with the spinach, the egg and the parmisan

  • Make biggish oblong gnocchi, and cook for 4 minutes in boiling salted boiling water

  • In the meantime melt the butter for the sauce and add the sage stirring well

  • Drain gli Strangolapreti and mix with the sauce and a good bit of parmisan

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