Strangolapreti

Method

1. Bring a pot of water to a boil, add coarse salt, then add the spinach, cover, and cook for 7–8 minutes.
2. Meanwhile, cut stale bread into small cubes and add milk to moisten.
3. Once the spinach is cooked, transfer it to a bowl of ice water to cool quickly, then squeeze out excess water.
4. Optionally, blend half of the spinach with a little milk to make a purée; add this to the bread mixture.
5. Finely chop the remaining spinach and add it to the bread.
6. Add nutmeg, salt, pepper, grated Parmesan, and eggs to the bread mixture. Mix well.
7. Gradually add flour (starting with 4 tablespoons) and knead until the dough is compact and slightly sticky.
8. Shape the dough into small gnocchi (strangolapreti).
9. Return the same water to a boil and drop in the gnocchi. They are ready when they float to the surface, about 10 minutes.
10. Meanwhile, melt butter in a pan and add fresh sage leaves to flavor.
11. Drain the cooked gnocchi and toss them in the butter-sage sauce.
12. Serve immediately with additional grated Parmesan.