Crispy Gnocchi with Burrata and Tomato Confit

Serves 4-6

Ingredients:

2 lb sweet cherry tomatoes

10 peeled garlic cloves

2 cup extra-virgin olive oil

2 lb potato gnocchi (recipe follows)

3 8-oz piece burrata

Kosher salt

Black Pepper

Directions:

For the tomato and garlic confit: Add cherry tomatoes and peeled garlic cloves to a heavy-bottomed Dutch oven. Cover in olive oil until everything is submerged. Cook over the lowest possible heat until the tomatoes begin to burst and the garlic is soft and spreadable, about 20-40 minutes, depending on the strength of your burner. Watch it closely—you want to see a bubble or two in the oil, but if it begins to simmer turn it down.

Cooled confit can be stored, submerged in its oil, in an air-tight container in the refrigerator. Note that it is not seasoned so make sure to sprinkle with salt before eating.

For the gnocchi: Boil homemade or store-bought potato gnocchi in well-salted water until they float. Meanwhile, add a few glugs of the tomato confit oil to a large non-stick skillet and heat over medium-high. Transfer the gnocchi from the cooking water with a slotted spoon to the hot oil and arrange in a single layer. Cook undisturbed until golden and crisp, about 3 minutes, then flip and repeat. Transfer from the pan to a paper towel-lined plate and taste for seasoning—a sprinkle of salt on top while they're still warm may be necessary.

For serving: Arrange gnocchi, burrata, and tomato and garlic confit on a serving plate. Top with a drizzle of confit oil or fresh olive oil, flaky salt and cracked black pepper.