Strangolapreti are hearty bread and spinach dumplings from Trentino-Alto Adige. They are made with stale bread, spinach and cheese, then finished in a simple sage-and-butter sauce. Comforting, economical and full of flavour.
Strangolapreti — literally “priest stranglers” — are a traditional dumpling from the alpine region of Trentino-Alto Adige. These rustic dumplings were historically a practical way to use up stale bread combined with greens and cheese to make a filling meal.
There are several stories about the unusual name. One explanation dates back to the mezzadria system, when tenant families worked the land of wealthier landowners and often had to give up most of their harvest. When landowners, including priests, visited the farms they would be served food — sometimes leaving the farming families with barely anything to eat. The name Strangolapreti is an evocative reminder of that hard history.
These dumplings are a fantastic use for stale bread. If your bread is fresh, you can still make them; the mixture may need a touch more flour to hold together.
See the recipe below for ingredient notes, step-by-step photos, tips and serving suggestions. The printable recipe follows.
Ingredients
Ingredient notes and substitutions
- Stale bread – a crusty white loaf works best. Tear into chunks before processing to breadcrumbs.
- Grana Padano – can be substituted with Parmigiano Reggiano or Pecorino Romano. Freshly grate for the best flavour.
- Milk – whole milk gives richness, but lower-fat milk will also work.
Visual walk-through of the recipe
- Make breadcrumbs – tear the bread into chunks and blitz in a food processor to fine crumbs. Transfer to a bowl and add the milk to soak (photos 1–4).
- Wilt the spinach – place spinach in a wide pan, cover with a lid and wilt over medium-low heat. Add a tablespoon of water if needed; it should collapse within minutes (photos 5–6).
- Rinse, drain and chop – cool the cooked spinach under cold running water, squeeze out as much liquid as possible and finely chop (photos 7–8).
- Mix the dumpling base – combine the chopped spinach with the soaked breadcrumbs, eggs, grated cheese, flour, nutmeg, salt and pepper. Mix thoroughly, then shape into dumplings using wet hands, as the mixture is sticky (photos 9–12).
- Place the formed Strangolapreti on a bed of semola (fine semolina) to prevent sticking (photo 13).
- Make the sauce – gently melt butter in a pan and add sage. When the cooking water is boiling, add the dumplings (photo 14).
- Serve – once the dumplings float to the surface they are cooked. Transfer them to the sage-butter, toss to coat and serve with a generous grating of cheese (photos 15–16).
Recipe tips
- Consistency – the mixture should be sticky but manageable when shaping with wet hands. If it’s too wet, add flour one tablespoon at a time (usually no more than 3–4 tablespoons). Too much flour will make the dumplings dense.
- Use wet hands – keep your hands damp while forming the dumplings to stop the mixture sticking to your palms. Re-wet as needed.
Yes. You can prepare the mixture and refrigerate it for 1–2 days. If forming the dumplings a day ahead, place them on a generous layer of semola so they don’t stick.
Store leftovers in the refrigerator for 2–3 days and reheat gently in a pan with more butter and sage.
Serving suggestions
Traditionally Strangolapreti are also served in hot chicken broth — a lovely choice in autumn and winter. Add the dumplings directly to the simmering broth; when they float the soup is ready.
For a richer presentation you can bake them gratin-style in a light bechamel topped with Grana Padano or Parmigiano Reggiano. An alternative is a creamy Parmigiano sauce — very indulgent, so use sparingly.
More delicious gnocchi recipes to try
Gnocchi
Gnocchi alla Sorrentina
Gnocchi
Beetroot Ricotta Gnudi in Sage & Butter
Gnocchi
Homemade Potato Gnocchi – Step by Step
Gnocchi
Gnocchi Carbonara
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Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes video.
Strangolapreti (Spinach and Bread Dumplings)
Equipment
- Food processor
Ingredients
- 17.5 oz (500g) spinach
- 8.8 oz (250g) stale white crusty bread (makes about 4 cups breadcrumbs)
- ¾ cup (200ml) whole milk
- 2 large eggs
- 1 scant cup (60g) Grana Padano (or Parmigiano Reggiano)
- 2 tablespoons all-purpose flour
- 1 pinch nutmeg
- 6 tablespoons (75g) unsalted butter
- 8–10 sage leaves
- Salt and pepper
- Semola (fine semolina) for dusting
Instructions
- Tear the bread into small pieces and process into fine breadcrumbs. Combine the crumbs with the milk and leave to soak while you prepare the spinach.
- Place the spinach in a large pan over medium-low heat, cover and let it wilt. Add 1 tablespoon water if needed and stir until collapsed.
- Rinse the spinach under cold water, squeeze out as much liquid as possible and finely chop.
- In a large bowl mix the chopped spinach with the soaked breadcrumbs, eggs, grated cheese, flour, nutmeg and a good pinch of salt and pepper. The mixture should be sticky; if too wet add another tablespoon or two of flour.
- Spread semola on a plate. Using wet hands, shape walnut-sized portions into oval dumplings and place them on the semola. Continue until all mixture is used, re-wetting your hands as needed.
Bringing it all together
- When the dumplings are ready and the water is boiling, melt the butter in a large frying pan over medium-low heat and add the sage to infuse.
- Add the dumplings to the boiling water in batches if necessary. When they float to the surface, remove with a slotted spoon and transfer them to the sage-butter.
- Toss the Strangolapreti in the butter and sage for 1–2 minutes, then serve in bowls with extra grated cheese.
Video
Notes
- Mixture consistency – the mixture should be sticky but manageable with wet hands. Add flour 1 tablespoon at a time if needed; avoid adding too much to keep dumplings light.
- Serving suggestions – try serving Strangolapreti in hot chicken broth as an alternative to the sage-and-butter sauce.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless stated otherwise.
- When using canned tomatoes I recommend quality brands for best flavour.
- Vegetables are medium sized unless specified.
- Recipes are tested using a fan (convection) oven unless noted.
- Nutrition calculations are approximate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.