2 large (about 1 3/4 pounds) baking potatoes, peeled and boiled until tender
1 2/3 cups unbleached all-purpose flour
2 eggs 6 large ripe tomatoes, cored and cut into wedges
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
8 ounces fresh mozzarella, cut into 1/4-inch cubes
1/4 cup julienned fresh basil, for garnish
Preheat an oven to 425°.
While the potatoes are still warm, put them through a ricer or food mill. Place the potatoes in a large mixing bowl and let cool. Add the flour and eggs and mix until well combined.
Turn onto a well-floured work surface and knead until soft and smooth. Divide into 8 pieces and roll each into a long rope, about ½ inch in diameter. Cut into 1-inch lengths. Press with tines of a fork or roll gently against a nutmeg grater to give the outside some texture. Set aside on a floured surface until ready to cook.
Toss the tomato wedges with olive oil. Season with salt and pepper. Place in a single layer in a baking dish. Roast in the oven until the tomato skins have lightly browned, about 15 minutes.
In a large pot of salted boiling water, cook the gnocchi for 6 to 8 minutes, until they rise to the surface. Drain and turn into a warmed serving bowl. Toss with the roasted tomato
and mozzarella. Garnish with basil and serve at once.