Potato gnocchi filled with tomato and mozzarella cheese, with burrata cheese, sun-dried tomatoes and chopped pistachios

Preparation

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.