This traditional Italian recipe uses the unmistakable flavor of sage, it is a source of vitamins and is a good way of using up stale bread. In Italian it is called ‘Trentino strangolapreti’.
Ingredients for 4 portions
- Stale bread 300 g
- Spinach 500 g
- Eggs 2
- Semi-skimmed milk 320 ml
- Grated Parmesan cheese 60 g
- Butter 80 g
- Flour 60 g
- Sage a few leaves
- Nutmeg to taste
- Salt to taste
Preparation
Begin with the bread & spinach mixture. Dice the stale bread and soak in a bowl of milk to soften.
In the meantime cook the spinach in salted water for about 1-2 minutes. Drain, squeeze out well and chop up roughly.
In a bowl mix together the soaked and squeezed out bread, the warm spinach, beaten eggs, half the grated Parmesan cheese, a sprinkle of nutmeg and a pinch of salt.
Blend together with a mixer or hand blender. The mixture must be soft but thick and firm.
Use two tablespoons to make the gnocchi or quenelle shapes and boil in plenty of lightly salted water for a few minutes.
Melt the butter with the sage in a frying pan.
Remove the gnocchi from the water with a skimmer as they float to the surface, drain well and put them into the frying pan.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.