Strangolapreti (Trentino Style Spinach Gnocchi)

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Livello MASTERY
30 min
472 Views
 
Livello MASTERY
0 Persone
30 min
INGREDIENTI: per 0 persone
  • 4 bread rolls , stale
  • 1 lb spinach
  • 2 eggs
  • all-purpose flour
  • 3 tablespoons grated Parmigiano Reggiano cheese
  • butter
Preparation

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.

First courses
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