200 gr. potatoes
50 gr. fresh ricotta
50 gr. of semolina
one red Treviso radicchio
200 gr. Baccalà alla vincentina (salted cod)
00 flour as needed
salt, pepper, parmesan cheese
Cook and mash the potatoes. Add the semolina, egg and enough flour to create a dry dough. Pull the dough lengthways to create a long strip about 3 or 4 centimetres wide.
Prepare the filling by cutting half the radicchio into thin strips and frying it in a little olive oil with the chopped onion. Add the ricotta, 100 gr. of baccalà, salt and pepper.
Pipe the filling onto the dough using a piping bag, at 3 centimetre intervals. Fold the other side of the dough over the filling to enclose it in the dough and cut. Roll in your hands to create the gnocchi. Cook in hot water.
Meanwhile, cut the other half of the radicchio; sweat it in a large frying pan with the butter, crumble in the remaining baccalà, and toss with the cooked gnocchi.
Serve with a topping of parmesan cheese.
Recipe submitted by:
Trattoria da Palmerino – Sandrigo