Potato gnocchi, light pepper cream

Potato gnocchi, light pepper cream, raw cod and basil

 


  • SERVINGS FOR 4 people


  • INGREDIENTS

    • 400 g Monti salted cod fillet
    • 1 shallot
    • 1 kg piccadilly tomatoes
    • 100 g red pepper
    • basil
    • Olive oil
    • Salt


    INGREDIENTS FOR THE GNOCCHI

    • 650 g boiled potatoes
    • 230 g flour 00
    • 35 g egg
    • Salt
    • Nutmeg

  • PREPARATION OF THE SAUCE

    • Heat a little oil in a frying pan and add the shallot cut into julienne strips.
    • Allow the shallot to cook until it becomes transparent.
    • Add the tomatoes, already cut into four wedges, the pepper cut into coarse pieces and a few basil leaves.
    • Add salt to taste and cook over a moderate heat for about 10-15 minutes, until the sauce thickens.

     

    PREPARATION OF THE GNOCCHI

    • Cook the potatoes with their skins on in salted boiling water, once ready remove the skins, mash them and let them cool well.
    • Make a well and add all the ingredients and knead until a smooth dough is obtained.
    • Shape the gnocchi and cook them in well salted water.

     

    PREPARATION OF THE SALTED COD

    • In the meantime, cut the salted cod into small pieces and season lightly with oil and a pinch of pepper.

     

    FINISHING THE DISH

    • When the sauce is ready, pass it through a tomato strainer to obtain a smooth and homogeneous consistency.
    • Drizzle the freshly prepared sauce over the gnocchi and arrange them on the plate.
    • Complete the dish by adding the raw salted cod pieces and decorate with a few fresh basil leaves.

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