preloder

Strangolapreti

Ingredients

  • 1 Kg spinach
  • 6 dry bread rolls
  • 2 eggs
  • 4 tbsp flour
  • breadcrumbs
  • butter

Preparation

  1. Soak the six bread rolls and in the meantime cook the spinach in lightly salted water; once cooked squeeze it out and chop finely.
  2. Add the spinach to the dry bread and add the eggs and flour. If the mixture is too wet, add some breadcrumbs.
  3. Heat the water and add salt.
  4. When the water boils add spoonfuls of the mixture, when the gnocchi float drain them and quickly heat them with the butter and sage.
  5. Serve with the melted butter and grated parmesan.

enoteca

Via del Ponte, 33 - 38123 Ravina TN
Mon/Fri: 9.30 - 12.30 e 14.30 - 18.45 - Sat: 10.00 - 12.30
Shop number: +39 0461 381791