Mini gnocchi with tomato sauce and basil on fresh burrata cream
A stylish dish with Mediterranean taste
- Mini gnocchi: 400 gr
- Parmesan cheese: 40 gr
- Tomato sauce: 50 gr
- Basil leaves: 20 gr
- Butter: 50 gr
- Water: 100 ml
- Burrata: 140 gr
- Fresh cream: 50 gr
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.
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.