Stuffed Gnocchi with Creamed Salt Cod

To prepare the stuffed gnocchi with creamed salt cod, start with the creamed salt cod: place the already soaked salt cod in a pot 1, then add the garlic cloves 2 and the sprigs of rosemary, which you will have tied together in a bundle with kitchen string 3.

Cover with water 4, bring to a boil, and let boil for about an hour 5. After this time, drain the salt cod 6, being careful to preserve the cooking water, and let it cool slightly.

Remove the skin and break the warm salt cod meat into pieces with your hands 7, then transfer it to a blender 8 and blend to chop finely 9.

Now transfer the chopped salt cod to the bowl of a stand mixer fitted with a paddle attachment 10, set it to medium-low speed, and drizzle in the vegetable oil, as if making mayonnaise 11. If necessary, add a bit of the salt cod cooking water 12.

Adjust with salt 13 and pepper and mix everything together again 14. You should achieve a creamy consistency 15. Transfer the creamed salt cod to a piping bag without a nozzle and set aside.

Proceed to the potatoes for the gnocchi: wash and wrap each potato in a sheet of aluminum foil 16, twisting the ends like a candy, then place them on a baking tray and bake in a preheated static oven at 266°F for an hour 17; the time may vary depending on the size, if they are still hard, extend the cooking until they reach a soft consistency. After this time, open the foil and continue baking for another 10 minutes, uncovered 18.

In the meantime, focus on the anchovy sauce: pour the milk into a saucepan 19 and let it reduce by 50% on the stove. At this point, transfer the milk to a jug 20 and add the anchovies 21.

Start blending with an immersion blender while drizzling in the oil 22. Taste and adjust with a few drops of lemon juice 23 and possibly a pinch of salt. Blend again to achieve a smooth and creamy sauce 24, then set aside.

When the potatoes are ready, mash them while still hot on the work surface 25. Add the flour 26 and the egg yolks little by little 27.

Knead with your hands and adjust the amount of flour based on the consistency of the mixture 28; you should obtain a soft and homogeneous dough 29. Finally, salt and knead again to incorporate the salt evenly. Divide the obtained dough into smaller portions 30.

Form rather thick logs 31 and cut them into pieces 32, then round each piece to form balls 33.

Gently flatten the dough balls 34 and place a dollop of creamed salt cod in the center 35. Close the dough around the filling 36.

Pass the gnocchi between your palms 37 to round them again and seal the filling inside 38. Finally, score them with a fork 39 or a gnocchi board, always taking care to dust the surface with flour.

You are ready to cook: bring a pot of salted water to a boil and gently immerse the gnocchi 40. In the meantime, trim the zucchini and cut it into very thin slices 41. Drain the gnocchi as soon as they rise to the surface, about 4-5 minutes 42.

In a pan, flavor some oil with 2 unpeeled garlic cloves, then add the gnocchi 43 and zucchini 44. Sauté for a few minutes, turning the gnocchi on both sides 45.

When the gnocchi are nicely golden, place a slice of crispy zucchini on each one, using kitchen tongs 46. Plate by spreading the anchovy sauce as a base and placing the gnocchi with zucchini on top 47: your beautiful stuffed gnocchi with creamed salt cod are ready to be served 48!