Preparation

1. 1

   Step 1 of 6: Wash the cherry tomatoes, cut them in half, and soften them in a pan with a generous drizzle of extra-virgin olive oil and the garlic clove.

2. 2

   Step 2 of 6: When the cherry tomatoes are tender and well seasoned, remove the garlic and blend them until you obtain a velvety sauce. If you prefer a smoother consistency, pass it through a sieve.

3. 3

   Step 3 of 6: Cook the gnocchi in plenty of salted water according to the time indicated on the package, then drain them as soon as they float to the surface.

4. 4

   Step 4 of 6: Transfer the gnocchi to the pan with the cherry tomato sauce and gently stir to combine.

5. 5

   Step 5 of 6: Turn off the heat and finish with the grated Parmesan, the roughly torn basil, and the burrata stracciatella.

6. 6

   Step 6 of 6: Divide the gnocchi among the plates, top with more stracciatella and a few basil leaves, then serve immediately with bread for scarpetta.