200 g potatoes
50 g fresh ricotta
50 g semolina
1 uovo
1 head radicchio di Treviso
200 g Bacalà alla vicentina
plain flour
¼ onion
salt, pepper, Parmigiano cheese

Boil and mash the potatoes. Mix with the semolina, egg and enough flour to form a dry mixture. Roll with the hands into several sausage shapes then flatten with a rolling pin to produce strips 3 or 4 centimetres wide.
Prepare the filling by cutting half the radicchio into thin strips; sauté in a frying pan with a little oil and the onion chopped. Add the ricotta, half the baccalà, salt and pepper and mix thoroughly.
Fill an icing bag with the mixture and place small heaps on the potato dough leaving about 3 centimetres between each one. Place another strip of potato mixture on top of the filling and cut between each mound to produce individual gnocchetti. Seal in the filling then roll each one into a ball. Drop into a pan of salted boiling water and remove when they rise to the surface.
In the meantime, finely chop the other half of the radicchio and sauté with a knob of butter in a large frying pan. Finely chop or mince the rest of the baccalà and add to the pan. Toss the cooked gnocchetti in the baccalà and radicchio sauce.
Serve garnished with Parmigiano cheese.

Recipe proposed by:
La trattoria di Palmerino - Sandrigo