Strangolapreti With Spinach

Preparation:

Preparation: Cut the bread into pieces, put it in a bowl, cover it flush with milk and let it soften. Peel the spinach and boil them with just the washing water and a pinch of salt, then squeeze them well, chop them and transfer them to a bowl. Add the bread, well squeezed and passed through a vegetable mill, the flour and the eggs, beaten with a pinch of salt and pepper to taste, and mix well. Spoon the mixture into a saucepan containing boiling salted water and cook the gnocchi until they float to the surface. Finally, season them with the butter, in which you have browned the chopped onion and sage, and Parmesan to taste and serve. Traditional strangolapreti, typical of Emilia Romagna, do not have spinach in the dough and are also seasoned in other ways, for example with sausage ragout or porcini mushroom sauce.