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Mar 12, 2007 10:45 AM

Like gnocchi? Try strozzapreti!

We made this dish (literally translated as strangled priests...not sure why) this weekend on two separate occasions two ways to rave reviews. They're basically light-as-air spinach (though you can also use swiss chard) and ricotta dumplings with a bit of egg, parmesan and a touch of flour. I made them in a sage and brown butter sauce as a starter to a meal (3 per person) and then again as a main course in a fresh tomato sauce with a touch of basil, oregano, thyme and balsamic vinegar. They are sublimely light but richly flavoured. Has anyone else made these? Does anyone have any must-try variations?

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  1. Maybe I'm wrong but I'm pretty sure strozzapreti are noodles- hand cut and rolled into a fusilli-ish shape...
    after further review:

    we are both correct. how typically Italian.

    1 Reply
    1. re: nose_food

      I've only heard it refer to the noodles. The others sound like gnudi to me ("nude" ravioli filling without the pasta clothing).

    2. Amanda, this is the variation I use.

      Strozzapreti with Mushroom Sauce

      2 tablespoons extra-virgin olive oil
      1 garlic clove, finely chopped
      1/8 teaspoon crushed red pepper
      6 cherry tomatoes, quartered
      ¼ pound mixed mushrooms (such as porcini and cremini)
      ½ cup brown stock (I use veal stock)

      Heat the olive oil in a saucepan and sauté the garlic until it is golden in color and fragrant, about 1 minute over medium heat. Add the chili flakes, cherry tomatoes, mushrooms, and veal stock and cook 10 minutes. Spoon over strozzapreti and sprinkle 1 tablespoon chopped Italian parsley and 2 tablespoons freshly grated parm cheese

      Serves 2

      1. Actually translates better as "Priest Chokers" it was a noodle served when the local priest came by to mooch a meal. Cheap and filling.

        1. This is what strozzapreti look like:
          1) ... and


          I cooked up a bag very recently from Altamura, Italy (BARI).
          The OP is probably referring to Gnudi.

          1 Reply
          1. re: Cheese Boy

            yup thats it. the strozzapreti i know is a pasta from emilia romagna,
            however wikipedia says there are two forms.
            the one described above is a variation from toscana.



            Could there be more than one interpretation? The recipe from Food Network is clearly different than Cheese Boy's photos.