Toasted Gnocchi with Cherry Tomato, Burrata & Pesto

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1 lb. potato gnocchi

• 5 tbsp. extra virgin olive oil

• 4-6 garlic cloves, minced

• 2 pints cherry tomatoes, halved or quartered

• 1/4 cup white wine vinegar

• Salt & pepper to taste

• 1/3 cup basil chiffonade

• 8 oz. burrata

• 1/2 cup basil pesto

• Juice of 1/2 lemon

• Parmigiano Reggiano to finish

Directions:

1. Whisk the basil pesto and lemon juice together for the basil pesto vinaigrette.

2. Heat 3 tbsp. olive oil in a large pan and toast the gnocchi over medium-high heat until golden and brown. Remove and place on a paper towel to drain the excess oil.

3. Add 2 tbsp. olive oil to a large pan over low heat and sauté the garlic for 1-2 minutes until fragrant.

4. Stir in the cherry tomatoes and let simmer until soft. Add salt and pepper to taste.

5. Remove from heat and stir in the basil chiffonade and white vinegar.

6. Toss the tomatoes with the toasted gnocchi and top with burrata, basil pesto vinaigrette and grated Parmigiano.