Mozzarella stuffed gnocchi with tomato confit

Mozzarella stuffed gnocchi with tomato confit

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Sofie Wochner and Domenico Cortese


“A real culinary highlight, our recipe for stuffed gnocchi with mozzarella di bufala, tomato confit, and grilled bell pepper is a fitting homage to the beauty of Italian cuisine.”

Difficulty

Medium 👍
60
min.
Preparation
250
min.
Baking
480
min.
Resting

Ingredients

Servings:-4+
150 g mozzarella di bufala
tomatoes (preferably Piccadilly tomatoes)
red bell pepper
10 g parsley
6 cloves garlic (divided)
410 ml olive oil (divided)
15 g thyme
10 sage or savory leaves
20 g basil (divided)
500 g floury potatoes
100 g grated Parmesan cheese (divided)
100 g flour (type 00)
egg
salt
pepper
freshly grated nutmeg
flour for dusting
Metric
Imperial

Utensils

  • baking dish
  • oven
  • paring knife
  • plastic wrap
  • 2 small bowls
  • cutting board
  • knife
  • slotted spoon
  • large bowl
  • large pot
  • food processor
  • pot
  • colander
  • bench scraper
  • potato ricer

Nutrition per serving

Cal
575
Protein
25g
Fat
29g
Carb
51g

Step 1/7

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.
  • 1 red bell pepper
  • 10 parsley
  • 3 cloves garlic
  • 150 ml olive oil
  • salt
  • pepper
  • baking dish
  • oven
  • paring knife
  • plastic wrap
  • 2 small bowls
  • cutting board
  • knife

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.

Step 2/7

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.
  • 8 tomatoes
  • salt
  • pepper
  • baking dish
  • slotted spoon
  • large bowl
  • large pot

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.

Step 3/7

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.
  • 3 cloves garlic
  • 250 ml olive oil
  • 15 thyme
  • 10 sage or savory leaves
  • 15 basil

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.

Step 4/7

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.
  • 500 floury potatoes
  • 50 grated Parmesan cheese
  • 150 mozzarella di bufala
  • 5 basil
  • 10 ml olive oil
  • salt
  • pepper
  • food processor
  • pot
  • colander

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.

Step 5/7

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.
  • 50 grated Parmesan cheese
  • 100 flour
  • 1 egg
  • salt
  • pepper
  • freshly grated nutmeg
  • bench scraper
  • potato ricer
  • large bowl
  • knife

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.

Step 6/7

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.
  • salt
  • flour for dusting
  • pot
  • knife

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.

Step 7/7

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!
  • slotted spoon
  • cutting board

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!