Strangolapreti (Trentino Style Spinach Gnocchi)
- 4 bread rolls , stale
- 1 lb spinach
- 2 eggs
- all-purpose flour
- 3 tablespoons grated Parmigiano Reggiano cheese
Cut the stale bread rolls into chunks and soak in the warm milk. Cook the spinach or Swiss chard, and squeeze out. Mix with the bread the Swiss chard, eggs and enough flour to make a soft but fairly firm mixture. Pour the prepared mixture a spoonful at a time into abundant boiling salted water. When the gnocchi have floated to the surface, drain them and dress with a generous helping of Parmesan and fried butter.