Spinach strangolapreti

By the GetYourMacros team · 6 October 2026

Trentino's bread and spinach dumplings, plant based, bound with chickpea flour and tossed with sage and garlic.

• Time 45 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens gluten, soy

Ingredients (1 serving)

• 60 g White bread
• 60 ml Soy drink
• 130 g Spinach
• 25 g Chickpea flour
• 6 g Nutritional yeast
• 10 g Margarine
• Fresh sage to taste
• Garlic to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cut the stale white bread into cubes and soak it in the soy drink until soft.
2. Cook the spinach in a pan with a splash of water for 3 minutes, then squeeze it hard.
3. Blend the spinach with the soaked bread, then knead in the chickpea flour, the nutritional yeast, salt and nutmeg.
4. With wet hands shape small logs and cook them in boiling salted water until they float.
5. Drain them and toss them in a pan with the margarine, sage and garlic for a minute before serving.

Tips

• If the dough is too soft to hold its shape, add chickpea flour a teaspoon at a time.

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