Ingredients:

  • 500g potato gnocchi
  • 1 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 450g cherry tomatoes, whole
  • 3 cloves garlic, thinly sliced
  • 1 medium shallot, finely diced
  • 1/2 tsp red pepper flakes
  • 60ml dry white wine
  • 80ml heavy cream
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 225g fresh burrata cheese, room temperature
  • 30g fresh basil leaves, chiffonade
  • 30g freshly grated Parmesan cheese

Instructions:

  1. Heat 1 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium high heat. Wait until the butter stops foaming to add your vegetables.
  2. Add 450g whole cherry tomatoes to the pan. Note: Don't crowd them; they need space to sear.
  3. Cook for 5 to 7 minutes until the skins are charred and bursting. Resist the urge to stir constantly; let them sit and blister.
  4. Lower the heat to medium and toss in 1 diced shallot and 3 sliced garlic cloves. Sauté for 2 minutes until the shallots are translucent and fragrant.
  5. Sprinkle in 1/2 tsp red pepper flakes, 1 tsp sea salt, and 1/2 tsp black pepper. Stir to toast the spices for 30 seconds.
  6. Pour in 60ml dry white wine. Scrape the bottom of the pan until the liquid reduces by half.
  7. While the sauce simmers, boil 500g potato gnocchi in salted water. Note: They are ready as soon as they float to the surface.
  8. Reduce the skillet heat to low and whisk in 80ml heavy cream. Stir steadily until the sauce turns a pale, sunset orange.
  9. Transfer the gnocchi directly from the water into the skillet using a slotted spoon. This carries a little starchy water over, which is vital.
  10. Toss the gnocchi gently to coat in the velvet sauce. Remove from heat and stir in 30g freshly grated Parmesan.
  11. Top with 225g fresh burrata, breaking the skin so the creamy center spills out.
  12. Garnish with 30g fresh basil chiffonade and serve immediately while the cheese is still melting.