For the tomato and apricot sauce, scald the tomatoes with hot water, then rinse with cold water and remove the skin. Core and roughly chop the apricots and chop the onions and garlic.
Sweat the onions in a little oil, add apricots, tomatoes and tomato paste and then deglaze with wine. Add the garlic and the bay leaf and season lightly with pepper, salt, chilli and the savory, then simmer for about 2 hours and stir occasionally. At the end of the cooking time add oregano, season to taste and season if necessary.
For the gnocchi, place the potatoes with their skin on a baking sheet and let them cook in the oven at 180 ° C for about 1 hour. Then let the potatoes cool down briefly, but process them while they are still warm.
Peel the potatoes and press them through a potato press. Mix quickly with the egg, salt and nutmeg (do not knead too much, otherwise the airiness will be lost). Depending on the consistency of the dough, add flour so that the dough is slightly moist. The dough should be processed directly and not left to stand.
Spread the flour on the work surface, roll out the dough in portions and cut into strips approx. 2 cm wide. Lightly round the corners of the gnocchi and press in the gnocchi with a fork.
Let the gnocchi boil one after the other in the boiling water. As soon as the gnocchi come up, remove them from the water immediately.
For the Parmigiana, cut the tomatoes into thin slices and spread them in an ovenproof dish. Drizzle with olive oil, basil and garlic and roast in the oven at 200 ° C for about 15 minutes and then set aside.
In the meantime, cut the aubergine into slices, season with salt and set aside.
For the vegetarian zucchinis, cut the zucchinis into thirds or halves (depending on size) and bevel. Cook the quinoa according to the instructions on the packet.
Hollow out the zucchinis and fry the pulp along with the remaining ingredients in a pan. Fill the zucchinis with the ingredients and set aside until you will use them.
Just before serving, wash the aubergines, pat dry and fry in oil. Then layer the roasted tomatoes, the aubergine slices and the grated cheese and cook them together with the stuffed zucchini for a total of 30 minutes in the oven at approx. 180 ° C.
In the meantime, season the beef fillet with plenty of salt and pepper on both sides. Put some oil in a hot pan and fry the meat on one side for 2 minutes (medium). Turn and add butter, thyme and rosemary. After another two minutes, place the meat on a wire shelf and let it steep in the oven at 180 ° C for another 8 minutes.
In the meantime, toss the gnocchi in butter and reheat the sugo. Take the meat out of the oven, cut it diagonally and serve with the remaining components on the plate.