MOZZARELLA STUFFED GNOCCHI WITH TOMATO CONFIT We went on a culinary journey and collected inspiring recipes from Italy. Sofie Wochner and Domenico Cortese from The Eatery in Rome welcomed us with big smiles on their faces. 
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SERVINGS
4

 
 
 

INGREDIENTS

FOR THE ROASTED BELL PEPPER

1 bell pepper
3 cloves garlic
10 g parsley
150 ml / ⅔ cup olive oil
Salt
Pepper
FOR THE GNOCCHI
500 g / 18 ounces floury potatoes
100 g / ¾ cup plus 1 tablespoon flour, type 00
1 egg
50 g / 2 ounces Parmesan, grated
Salt Pepper
Freshly grated nutmeg to taste

FOR THE CONFIT TOMATOES

8 tomatoes, preferably Piccadilly tomatoes
3 sprigs fresh savory or 10 sage leaves
4 sprigs fresh thyme
10 sprigs fresh basil
3 cloves garlic
250 ml / 1 cup olive oil
Salt
Pepper

FOR THE FILLING

150 g / 5 ounces mozzarella di buffala
50 g / 2 ounces Parmesan, grated
3 sprigs fresh basil ½ tablespoon olive oil
Basil for serving
Salt
Pepper

HOW TO MAKE IT

PREPARATION THE ROASTED BELL PEPPER:

Place the pepper on the gas flame of your cooker set on medium heat, or the top shelf of your oven on 250°C/475°F. Turn the pepper every now and then, so that the skin turns dark and forms blisters evenly on all sides. Transfer to a bowl, cover with plastic wrap, and let sit for about 15 minutes. Meanwhile, chop parsley leaves, and peel and crush garlic cloves. Use a small, sharp knife to peel the pepper, cut it in half, and scrape out and discard any seeds and fibers. Cut into strips and transfer to a bowl. Add crushed garlic, chopped parsley, salt, and pepper. Cover completely with olive oil. Cover the bowl with plastic wrap and let sit at room temperature overnight.

PREPARATION THE CONFIT TOMATOES:

Bring a pot of water to a boil. Fill a large bowl with ice and cold water. Score the skin of each tomato. Blanch them for about 20 seconds in the boiling water, then transfer to the ice water with a slotted spoon. Use a small, sharp knife to gently pull off the skin without cutting them open. Transfer to a baking dish, season with salt and pepper, and cover with cling film. Let them rest in the fridge overnight. Take the tomatoes out of the fridge about 1 hour before roasting them. Preheat the oven to 130°C/275°F. Peel and crush the garlic cloves. Spread the herbs and garlic on top of the tomatoes and cover everything completely with olive oil. Roast for about 4 hours or until they are soft. Remove from the heat and transfer the tomatoes and oil to an airtight container.

PREPARATION THE GNOCCHI & THE FILLING:

Boil the potatoes in unsalted water for about 30 - 40 minutes. or until soft. Drain and let them cool for about 10 minutes. Peel the potatoes and press them through a potato ricer onto a working surface. Form a little well in the middle, and add the egg, Parmesan, salt, pepper, and nutmeg. Using your hands and a dough scraper, mix everything together. Add the flour in batches and mix quickly until the gnocchi mixture is combined. Add more flour, if it’s too sticky, but mind not to over mix it. Form the gnocchi while the mixture is still warm: Cut off a handful of dough, keep the remaining dough covered with a tea towel, and roll it into a 2.5cm / 1 inch-thick roll. Cut into 1cm / 0.5 inch-thick slices. Using 2 fingers, make a dent in the middle of each slice. Add a tablespoon of the filling and close the gnocchi by rolling it in your hands. Transfer the gnocchi to a baking sheet dusted with flour. When all the gnocchi are filled, cook them immediately in generously salted water for about 3 - 4 minutes or until they float. (To save them for later, freeze them!)

Purée the mozzarella, parmesan, basil, olive oil, salt, and pepper in a food processor or blender until smooth. Season with more salt and pepper to taste and transfer to the fridge for about 10 minutes. Using a slotted spoon, transfer the gnocchi to the plates. Arrange the confit tomatoes and roasted peppers on top, drizzle with the oil used to roast the tomatoes, and sprinkle with fresh basil.

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