Gnocchi stuffed with creamed cod

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

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

Remove the skin and cut the pulp of the warm cod into pieces with your hands 7, then transfer it to a mixer 8 and blend to chop it finely 9.

Now transfer the chopped cod into the bowl of a planetary mixer equipped with a leaf 10, turn it on at medium-low speed and pour in the seed oil, as if it were mayonnaise 11. If necessary, add a little cooking water from the cod 12.

Season with salt 13 and pepper and mix everything again 14. You should get a creamy consistency 15. Transfer the creamed cod into a pastry bag without a nozzle and set aside.

Move on to the potatoes for the gnocchi: wash and wrap each potato in aluminum foil 16, twisting the ends like candy, then place them in a baking sheet and bake in a preheated static oven at 130° for an hour 17; the time may vary depending on the size, if they are still hard, extend the cooking time until a soft consistency is reached. After this time, open the foil and continue cooking for another 10 minutes, uncovered 18.

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

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

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

Work with your hands and adjust the dose of flour according to the consistency of the mixture 28; you should get a soft and homogeneous dough 29. Finally, salt and knead again to incorporate the salt evenly. Divide the dough obtained into smaller portions 30.

Form rather thick loaves 31 and cut them into pieces 32, then round each piece to obtain small balls 33.

Gently crush the balls of dough 34 and place a tuft of creamed cod in the center 35. Close the dough around the filling 36.

Pass the gnocchi between the palms of your hands 37 to round them again and seal the filling inside 38. Finally, make ridges with a fork 39 or with the special gnocchi maker, always taking care to dust the surface with flour.

You are ready for cooking: 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 come to the surface, it will take about 4-5 minutes 42.

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

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