Strozzapreti–small Italian dumplings–are made by mixing kale, egg, ricotta, Parmigiano-Reggiano, breadcrumbs, and nutmeg. The dumplings are then cooked in boiling water and served with melted butter and grated cheese.
According to the author, throughout most of Italy, these delicate dumplings are known as gnocchi verdi (“gnocchi with greens”) or ravioli gnudi (“naked ravioli”). In some regions, however, they’re referred to as strozzapreti, which is pronounced stroh-zah-PRAY-tee and literally translates to “priest stranglers.” The story goes that a pasta-loving priest got a little gluttonous and strangled himself by swallowing them whole. [Editor’s Note: Confusingly, elsewhere in Italy (namely outside of Emilia-Romagna), strozzapreti refers to something else. But do naming conventions really matter when we’re talking about taste?]–Renee Schettler Rossi
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Recipe Testers Reviews
Not only are they fun to eat, strozzapreti is fun to say!This is a great little recipe for something different and special. These are rich and delicious served with melted butter and grated Parmigiano-Reggiano. Having these ready to cook in the refrigerator is a treat. Only 3 minutes cooking and served with a salad is a wonderfully quick meal. Highly recommend!
These kale and cheese dumplings came together quickly and easily. We kept tasting them until they were all gone, each time wondering about variations. They were just as described, a naked ravioli. And although there was debate about whether they would be with a pasta she the answer to the question was left undetermined as we always followed with with "let me try one more." We easily halved the recipe and still had more then we should have eaten for two.
Strozzapreti: as fun to eat as it is to say their name! I had never heard of these tasty little dumplings, although I am a fan of gnocchi and found them to be a bit similar in texture but with the decadence of ricotta and Parmesan in every bite. At first glance the recipe appeared complicated and putzy but I was surprised at how easy these dumplings came together. To appeal to the younger crowd I opted to use a smaller portion of the kale (5oz instead of 12 oz) to avoid presenting an overtly green main dish for dinner. Overall, these dumplings were a delightful way to indulge in cheese for dinner with the added nutritional value of kale...and who doesn't love anything covered in melted butter? I could imagine serving these as little appetizer bites with a little melted butter and Parmesan for dipping, or maybe even a pesto or marinara sauce.