Crispy Gnocchi with Burrata and Pesto
Bash your clove of garlic to crush it slightly. Heat a large frying pan over a medium heat and add a drizzle of olive oil, your garlic clove and a sprig of rosemary. Fry for a couple of minutes until the garlic is lightly golden, then remove from the pan.
Tip your gnocchi into the same pan, sprinkle in some salt and turn up the heat. Fry for 15 mins until crispy and golden all over.
In a separate frying pan, heat a little olive oil. Add your cherry tomatoes along with a pinch of salt, then fry these for 10 mins. They should be softened and charring, but not totally collapsed. Add your chilli flakes and fry for a minute more.
Make your pesto. Toast your pine nuts in a dry frying pan until golden.
Tip all but 1 tbsp of your pine nuts into a food processor along with your basil. Grate in your parmesan and whizz to a paste. Gradually pour in 75ml olive oil until you have a smooth green sauce. Season to taste with salt and pepper.
Assembly time. Pour your gnocchi onto a large serving plate and top with your cherry tomatoes. Drizzle over some pesto, then tear your burrata over the top. Finish with a grinding of black pepper, a drizzle of olive oil and your remaining tbsp of pine nuts. Serve and enjoy.