A special treat from CD

CD loves to cook, but doesn't get the chance very often since I'm what you would call the alpha-cook of the house. If I was one of those professional chefs on television, my crew would hate me because I'm quite demanding in how I want things prepared. Even though I've been called a control freak in the kitchen, I've never been offended instead I take it as a compliment: yes, I know exactly what I want. Nothing wrong with that, right?
So lately with my busy working schedule , CD has volunteered to cook and he's been doing great! I can taste the dedication and love in every meal he makes!
On one afternoon, he called me at work to see if I would be interested in a Trentino recipe that we used to get quite often at Piedi Castello, our favorite restaurant in Trento (when we lived there a few years back). At the sound of "Strangolapreti con burro salvia", my mouth watered and my stomach growled: YES! please!

Strangolapreti can be loosely translated at 'priest chokers'; I guess the rough texture of the chunky dumpling might not be good for the delicate priestly throats, hence they might choke. They are spinach dumplings/gnocchi traditionally served with sage infused butter and plenty of parmigiano reggiano. So tasty!!!


Above are the strangolapreti ready for the boiling water. I realized only too late that there are no finished ones as they were plated and eaten very quickly! What a treat!!
We used a recipe from a cookbook given by our Italian friends, but if you want to try and make them, there are many recipes out there including this one.