Pic of Strozzapreti


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Side Serves 4 1h 20 min
A good way of turning a large bunch of greens into a very special dinner. These melting cheese and green balls – somewhere in between gnocchi and dumplings – are best eaten with a mound of pasta. Substitute the Parmesan for another hard cheese to keep them vegetarian.


  • 500g chard or spinach, stalks removed
  • 375g ricotta cheese
  • 3-4 eggs
  • 125g Parmesan cheese
  • Β½ tsp nutmeg
  • 50g plain white flour, sifted finely
  • 25g butter
  • salt and pepper


Prep time: 1h
Cooking time: 20 min
  • Step 1

    Boil or steam chard leaves for 3-5 minutes or until tender. Drain and cool, squeeze until most of the water has been removed. Chop chard very finely.
  • Step 2

    Place the chard in a bowl, add the ricotta, and mix thoroughly using your hands.
  • Step 3

    Add one egg and mix, then add half the Parmesan cheese and mix again. Add two more eggs, mix again and add the seasoning and the nutmeg.
  • Step 4

    If the texture is thick enough, do not add any more eggs, if not add some flour to hold mixture together.
  • Step 5

    Roll mixture with your hands to make a ball (slightly larger than gnocchi), sprinkle with flour, repeat procedure until mixture is gone.
  • Step 6

    Place the strozzapetti on a floured surface and leave them to rest for an hour. Boil a large saucepan of salted water, add the strozzapetti and boil for 2 minutes
  • Step 7

    Gently scoop them out and keep them warm. Melt butter, pour over strozzapreti and sprinkle over remaining cheese. Serve with pasta and a tomato sauce.