Strangolapreti is a dish that comes from the Trentino area, categorised as a pasta, but resembling more of a dumpling if you like. It translates as ‘Priest-chokers’ and is a dish that dates back to the Council of Trent refering to the gluttonous priests who would indulge so heavily in this delicious dish, they would choke.

Strangolapreti takes a different form in different regions of Italy: In Emilia Romagna it is a short pasta whereas in Lazio, Abruzzo and Umbria, it is more like a thick spaghetti. Serves 4

Combine the bread, milk, and eggs and mix, then cover with a towel and let rest for 2 hours, stirring occasionally.

Rinse and blanch the spinach in a large pot of salted water, then let cool, taking care to wring out the excess water.

Finely chop and sauté the spinach with half of the olive oil and onion, then add it to the bread mixture. Stir in the grated Trentingrana cheese and the flour. Set aside and let the mixture rest another hour.

Roll the mixture in floured hands into large, oval-shaped gnocchi.

Bring a pot of salted water to the boil. Cook the strangolapreti for a few minutes. They’ll go to the bottom of the pot, and once they bob to the top, they are ready. Use a slotted spoon to remove them.
In the meantime, warm the remaining half of the olive oil with some fresh sage leaves until they start to crisp.
Plate the gnocchi, drizzle over the olive oil and fried sage, and sprinkle with grated Trentingrana cheese.