|150 g||mozzarella di bufala|
|8||tomatoes (preferably Piccadilly tomatoes)|
|1||red bell pepper|
|6 cloves||garlic (divided)|
|410 ml||olive oil (divided)|
|10||sage or savory leaves|
|20 g||basil (divided)|
|500 g||floury potatoes|
|100 g||grated Parmesan cheese (divided)|
|100 g||flour (type 00)|
|freshly grated nutmeg|
|flour for dusting|
Preheat the oven to 250°C/480°F. Halve and deseed the red bell pepper. Transfer to a baking dish cut side down and bake on the top shelf of the preheated oven for approx. 15 min. or until skin is blistered all over. Meanwhile, chop parsley, crush and chop some of the garlic cloves. Transfer blistered pepper to a bowl and cover with plastic wrap. Let rest for approx. 15 min. then use a small knife to peel the pepper. Discard the skins and thinly slice the pepper. Transfer to a bowl and season with salt, pepper, crushed garlic cloves, chopped parsley, and olive oil. Cover the bowl with plastic wrap and let marinate at room temperature overnight.
Bring a large pot of water to a boil and fill a large bowl with cold water. Score the skin of the tomatoes. Blanch them in the boiling water for approx. 20 sec., then transfer to the cold water. Use a small knife to skin the tomatoes, without cutting them open. Discard the skins and transfer the tomatoes to a baking dish. Season with salt and pepper. Cover with plastic wrap and refrigerate overnight.
Take the tomatoes out of the fridge approx. 1 hour before roasting them. Preheat the oven to 130°C/265°F. Crush and roughly chop the remaining garlic cloves and add to the baking dish with the tomatoes. Spread most of the remaining olive oil, thyme, sage (or savory), and basil over the tomatoes. Bake for approx. 4 hours. Remove from the oven and set aside.
Meanwhile, place potatoes in a pot filled with cold water. Salt generously, cover, and bring to a boil over medium-high heat. Cook for approx. 50 min. or until tender, then strain and set aside. While potatoes are cooking, add half of the grated Parmesan cheese to a food processor with the mozzarella, remaining basil, remaining olive oil, salt, and pepper. Pulse until smooth and well combined. Chill in the fridge while making the gnocchi dough.
Peel boiled potatoes and discard skins. Using a potato ricer, press them into a large bowl. Add remaining grated Parmesan cheese and flour. Form a well in the center and crack in an egg. Add salt, nutmeg, and pepper. Mix together gently with your hands. Turn out onto a working surface and knead lightly until a soft dough comes together. Add more flour as needed, but mind not to over mix it.
Divide dough in half and roll each half into a log. Cut into even thumb thick pieces. Press lightly to flatten and add a teaspoon of chilled mozzarella filling to each piece. Roll into balls and set aside on a floured surface. Press each gnocchi gently with a fork. When all the gnocchi are filled, cook them immediately in salted, simmering water until they float.
Meanwhile, chop some of the confit tomatoes and transfer to a serving dish with some of the roasting oil. Using a slotted spoon, transfer the gnocchi to a serving dish with the tomatoes. Top with marinated red pepper and parsley mixture. Enjoy!