Strozzapreti (ricotta-and-spinach dumplings)

Strozzapreti (ricotta-and-spinach dumplings)

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  • Serves 4 (3 to 4 dumplings per person as a starter
  • Easy
  • 20 minutes
  • 20 minutes
  • Dalla Cia Chardonnay 2011


  • 1 kg spinach
  • 1/2 onion, finely chopped
  • 2 T olive oil
  • 200 g fresh ricotta
  • 2 free-range eggs
  • 1/2 t nutmeg
  • 2 T pine nuts, half ground and half lightly toasted
  • 5 T Parmesan, grated
  • Salt to taste
  • 1/2 cup flour (optional), plus extra for dusting
  • 50 g butter
  • 8 sage leaves

Cooking Instructions

Wash the spinach well. Shake the water off the leaves then wilt in a hot pan using what water remains on the leaves. Drain and set aside to cool. When cool, squeeze dry and chop finely using a mezzaluna.

Fry the onion in the oil until translucent, then add the spinach and fry for a couple of minutes more, or until completely dry.

Combine the ricotta, spinach-and-onion mixture, eggs, nutmeg, ground pine nuts and Parmesan. Add salt to taste. Mix, using a wooden spoon, until creamy – if the mixture is too loose, add a little flour. (The dough can be prepared ahead and kept for up to one day in the fridge.)

Using the palms of your hands, lightly mould the mixture into small wine-cork shapes – they should be sticky and solid.

Coat a clean surface with flour and gently roll the dumplings in it to coat. 6 Using a slotted spoon, drop the dumplings into a saucepan of boiling water. When they float to the top they’re cooked – leave them for another 2 minutes, then remove using the slotted spoon.

Melt the butter in a pan, add the sage leaves and gently fry for one minute. Drizzle over the dumplings, then garnish with the lightly toasted pine kernels and serve immediately.

For a step-by-step video on how to make Strozzapreti, click the link: How to make strozzapreti

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