A spinach gnocchi dish with pecorino cheese. The name "strozzapreti " means "priest throttlers" because, according to the popular legend, the medieval priests were very greedy and known to eat a lot.
Ingredients:
Ingredients:
- Spinach, cooked, squeezed, dry 350gr
- Ricotta cheese 350gr
- 3 whole eggs and 3 yolks
- Parmesan cheese and pecorino cheese 100gr
- Pinch of cinnamon and nutmeg
- Flour as needed
Preparation:
This recipe was submitted by Marina at Podere Il Doccio and Casa di Vignolo. Marina and her husband Francesco offer each party staying at their properties a free cooking class and dinner with their family. A must for any lover of Italian cuisine! You can also see what other renters thought about their stays at Podere Il Doccio or Casa di Vignolo.
- Mix all the ingredients together well, adding just enough flour to make the mixture firm enough to form little dumplings.
- Cook in a large pot of boiling water and when gnocchi rise to the top, remove with a slotted spoon.
- Serve with pecorino cheese on the top.
This recipe was submitted by Marina at Podere Il Doccio and Casa di Vignolo. Marina and her husband Francesco offer each party staying at their properties a free cooking class and dinner with their family. A must for any lover of Italian cuisine! You can also see what other renters thought about their stays at Podere Il Doccio or Casa di Vignolo.
