- 700 g Vitelotte purple potatoes
- 250 g desalted cod fillet
- 200 g fresh cream
- 100 g flour
- Parmigiano Reggiano Dop
For the recipe of purple gnocchi, cod and parmesan sauce, boil the potatoes from cold water for about 40 minutes from boiling. Drain, peel and mash them on a pastry board; mix them with flour and a pinch of salt. Work it just enough to obtain a homogeneous mixture. Shape small portions into loaves; cut them into dumplings about 2 cm long. Remove the thorns and the skin of the cod, cut it into small pieces and brown it with a knob of frothy butter and a few leaves of sage, for 4-5 minutes, then remove it from the pan. Add the cream, a pinch of grated nutmeg and 2 tablespoons of Parmesan to the bottom of the cooking, obtaining a sauce. Boil the gnocchi in boiling salted water, drain them with a slotted spoon and place them in a pan with the cod and a dash of cooking water. Stir and serve on the Parmesan sauce, completing with freshly ground pepper and a few sage leaves.
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