The Potato Gnocchi with Salt Cod Ragù are a flavorful first course that pairs the softness of potatoes with the distinctive taste of salt cod. A simple recipe to make, prepared with high-quality cod that has been properly desalted. For perfect gnocchi you need the right potatoes, so use older, mealy ones that contain less water. I usually use red potatoes or those from the Sila region. If you love gnocchi like I do, follow the instructions and make this recipe with me . . .
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 50 Minutes
- Cooking time: 1 Hour
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs salt cod, desalinated
- 2 tbsp extra virgin olive oil
- 1 stalk celery
- 1 carrot
- 1 shallot
- 1 2/3 cups tomato sauce
- 1/3 cup dry white wine
- 3/4 cup + 2 tbsp cup water
- A few leaves basil
- 1.3 lbs red potatoes
- 1 1/4 cups all-purpose flour
- 1 egg yolk (optional)
- 1/2 tsp fine salt
- 1 pinch nutmeg
Tools
- Kitchen scale
- Dough board
- Pan
- Gnocchi board
Steps
Chop the shallot, celery and carrot, pour the extra virgin olive oil into a pan and add the chopped aromatics. Let them sauté for a few minutes and add the salt cod removed of skin and any bones and cut into cubes. Stir, let it take on flavor over high heat and deglaze with the white wine.
Add the hot tomato sauce, the boiling water and let it cook covered for 1 hour over low heat. Do not add salt as the salt cod, even if desalted, is still quite flavorful.
Wash the potatoes well and place them with the skins on in a pot of cold water. Cook them for 35 minutes and once cooked peel them and press them while still hot with a potato ricer onto the dough board. Let them cool slightly, then add the sifted flour, the yolk if you want to add it, the salt, the pinch of nutmeg, knead (but not too much) the mixture and form a dough to divide into 4-5 parts. From each make ropes as thick as an inch and cut into pieces about 3/4 inch long.
Pass them over the gnocchi board (or over the tines of a fork) pressing gently with your thumb so that ridges form and a small hollow remains (this will help hold the sauce). Cook the gnocchi in salted boiling water and drain them as soon as they float. Dress with the salt cod ragù and finish with basil leaves.
Tips
To make the gnocchi use older, mealy potatoes that contain less water. If the potatoes are right you don’t need to add too much flour and the gnocchi will remain softer.
FAQ (Questions and Answers)
If you don’t have a gnocchi board what can you use?
A fork works perfectly; just roll the gnocco over the tines pressing lightly with your thumb. You can also use a grater and you’ll get little dots.
If you have a leftover portion of gnocchi with ragù how can you store it?
Once cold, put them in a container with a lid trying to make a single layer and keep in the fridge for 1-2 days.
Can sauced gnocchi be frozen?
No, it is not recommended as they become gummy once thawed.
