Preparation

Mix together burrata, fresh cream and a drizzle of extra virgin olive oil and then place in the fridge to keep cold. Melt the butter with some basil leaves in a pan over a medium/high heat. Add half glass of water and mix well until it starts boiling.

Gnocchi Pomodoro Basilico

Pour in the organic potato mini gnocchi and gently stir for 3 minutes. Put the burrata cream on a plate and then the mini gnocchi on top. Add some grated Parmesan cheese and serve.

Thanks to chef Alessandro Argenti.