Ricotta Gnocchi Stuffed with Cod and Pepper

• 1 cup + 1 tablespoon whole milk ricotta (250 g)
• ¾ cup + 2 tablespoons all-purpose flour, plus more for dusting (100 g)
• 1 large egg
• Salt, to taste
• Freshly ground black pepper, to taste

• 7 ounces soaked salt cod (200 g)
• 3½ tablespoons extra-virgin olive oil (50 g)
• Salt, to taste

• 2 Red Corno peppers
• 1 onion
• 1 tablespoon extra-virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

• Fresh basil leaves

Bring a pot of water to a boil and cook the soaked salt cod for 10–15 minutes. Drain and let it cool slightly. Remove the skin and any bones, then place the fish in a bowl. Gradually mix in the extra-virgin olive oil with a pinch of salt until the mixture becomes smooth and creamy. Refrigerate until ready to use.

In a large bowl, combine the ricotta, flour, egg, a pinch of salt, and black pepper until a smooth dough forms.

Take a small portion of dough and gently flatten it into a disk. Place 1 teaspoon of the creamed salt cod filling in the center. Fold the dough around the filling, sealing the edges well to form a smooth ball.

Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface. Remove them carefully with a slotted spoon and briefly sauté them in a skillet with a drizzle of olive oil.

Heat the olive oil in a skillet over medium heat. Add the sliced onion and cook until softened. Add the chopped Red Corno peppers and cook for about 10 minutes, or until tender.

Transfer the mixture to a blender and blend until completely smooth. Season with salt and black pepper to taste.

Spread the Red Corno pepper cream onto the bottom of each serving plate. Arrange the stuffed ricotta gnocchi on top and garnish with fresh basil leaves.

Serve immediately.