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Place the capsicum on a foil lined baking tray. Turn on the grill and roast the peppers on the top level. As blackened areas appear, turn the capsicums and continue to roast until all sides have been blackened.
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Remove from the oven and cover with a clean tea towel and allow to cool.
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Peel off the blackened skin, remove seeds and stem.
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Add the cleaned roasted capsicum to a blender with the almond milk, garlic, tahini, salt and olive oil, blend until smooth.
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Prepare the gnocchi according to packet instructions, drain and place in an oven proof dish.
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Pour over the prepared sauce and dot with bocconcini.
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Sprinkle with breadcrumbs and bake in a preheated 180°C oven for 15-20 minutes or till golden. Scatter with fresh basil leaves and serve.
