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

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

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