Quick Tomato burrata gnocchi

1

Cut the tomatoes in half or quarters

2

Mince the garlic

3

Put some olive oil in a pan on low medium heat (4 out of 9) & add the cherry tomatoes and then the garlic to the pan.

4

Cut your zucchini in small cubes.

5

When possible crush the tomatoes in the pan until it becomes kinda smooth. You can also first remove the skin & then crush & strain them if you want. I don't do that because i am lazy but it looks prettier.

6

Add the zucchini, tomato sauce chili flakes & dried Italian (i.e. oregano) herbs. Add the chili flakes & herbs to taste. Taste to see if you should add some sugar. If it tastes acidic add 1 or 2 teaspoons of sugar and taste again.

7

Add half the basil leaves & simmer on low heat for ~ 7 minutes. Start boiling your water near the end.

8

Cook the gnocchi in boiling salted water.

9

Add the parmigiano with some water from the gnocchi to the sauce. Add salt & pepper to taste.

10

Turn off the heat on the sauce. Strain the gnocchi and add to the sauce pan. If your pan doesn’t stay hot long put it in an extra low fire.

11

Mix well & add the buratta in the pan of the heat or on the plates. Decorate with basil.