Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Potato gnocchi filled with tomato and mozzarella cheese, with burrata cheese, sun-dried tomatoes and chopped pistachios
- Potato gnocchi filled with tomato and mozzarella cheese : 350 g
- Fresh burrata cheese: 200 g
- Butter: 50 g
- Fresh cream: 100 ml
- Sun dried tomatoes: 75 g
- Chopped pistachios: 25 g
- Extra-virgin olive oil: to taste
- Salt: to taste
- Milled black pepper: to taste
- Water: 100 ml
HOW TO MAKE THE SAUCE
In a blending beaker, combine the burrata cheese’s inside (stracciatella) with its chopped outer casing, fresh cream, extra-virgin olive oil and a pinch of salt and pepper, and mix with a stick blender until smooth. Reserve in the fridge until serving.
Chop the sun-dried tomatoes with a knife.
HOW TO MAKE THE GNOCCHI
In a non-stick skillet, melt the butter, pour 100 ml of water and bring to a boil. Add the gnocchi and gently stir-fry for 3 minutes. While cooking, and some sun-dried tomatoes and some chopped pistachios. Serve the burrata cream in a plate, transfer the gnocchi in the same plate and top with the remaining sun-dried tomatoes and chopped pistachios.