Gnocchi with Roasted Tomato Coulis

Preheat the oven to 250 °C

Cut 1 kg of ripe tomatoes in quarters

Deseed, remove the ribs, and chop 1 red bell pepper into medium pieces

Spread the tomatoes and the bell pepper in a baking dish

Season with ¼ tsp of red chili flakes, ⅓ tsp of smoked paprika, and ½ tsp of sumac

Add 1 tsp of flaky salt and 1 tbsp of honey

Add ¼ cup of balsamic vinegar and 2 tbsp of olive oil

Bake the tomatoes for about 40m until blistered

Blend the blistered tomatoes on medium speed until smooth. The roasted tomato coulis is ready

Wrap 2 kg of starchy potatoes in aluminum foil

Bake the potatoes for about 45m, until fork-tender

Peel the potatoes while still hot

Pass the potatoes through a sieve into a large bowl

Separate 4 egg yolks from the whites in a bowl

Make a well in the middle of the potatoes and place the egg yolks

Sift 300 g of all-purpose flour over the potatoes

Add 1 tsp of salt and ½ tsp of black pepper powder. Mix until uniform

Transfer to a clean surface and knead the dough until it is homogeneous and doesn't stick to your hands. If needed, add more flour, 1 tbsp at a time, to obtain this consistency, being careful to not make the dough too heavy

Divide the dough into small portions and make 3 cm thick rolls. Cut each roll into 3 cm long pieces

Bring water to a simmer in a medium pot and add 2 tbsp of vegetable oil

Add salt to taste. Cook the gnocchi until they float. The potato gnocchi is ready

Plate the gnocchi and drizzle with the tomato coulis

Garnish with parmesan cheese and basil leaves. Drizzle olive oil and season with ground black pepper to taste. The gnocchi with roasted tomato coulis is ready

Buon appetito!