Prepare The Dough:

• After blanching and draining the spinach, press it as hard as you can between layers of paper towel or lint-free napkins. The key is to extract as much water as you can from the spinach.
• In a mixing bowl, place the diced bread along with half the milk, olive oil and a pinch of nutmeg then stir well, allowing the bread to absorb the liquid.
• Meanwhile place the spinach into a narrow tall container (1-litre plastic deli container works well for this) and add the remaining milk and the eggs.
• Puree the spinach mixture using a hand blender until it becomes a creamy puree.
• Add the puree to the bread and mix vigorously to break down the bread and incorporate the puree completely.
• Add the flour, breadcrumbs and 50 grams of the grated Trentingrana and mix very well to form a dough.
• Using 2 spoons take a small amount of the dough (about ½ tablespoon worth) and transfer it back and forth between the two spoons to compress the dough and form a small football-shaped dumpling with 3 sides. Set each aside on a parchment lined baking tray.
• Once the strangolapreti are all made, dust them lightly with flour.

Make the sauce:

• Place the butter in a pan over medium heat and swirl it around the pan to let it melt.
• Once the butter is melted, add the sage and allow the sage to cook in the butter for 2 minutes, or until you can smell the sage very strongly.

Cook and assemble:

• Boil the strangolapreti in salted water, once they float allow them to cook for another 2 minutes.
• Remove them from the boiling water, drain well and place them directly on a plate.
• Drizzle the warm sauce overtop, sprinkle with the Trentingrana and serve immediately.