I love this recipe. It’s definitely on the more indulgent side, but so savory and warming and wonderful. This recipe is straight from Food52 with a few slight tweaks that I found helpful. I hope you enjoy this recipe as much as my family + I do!
About 4 servings
- 1 pound sweet cherry tomatoes
- 1 handful peeled garlic
- 1/2 cup extra-virgin olive oil
- 1 pound potato gnocchi (store-bought or homemade)
- 1 piece burrata (or 4 small pieces)
- Handful of fresh basil, chopped
- A few pinches of flaky salt
For the tomato-garlic confit: Add sweet cherry tomatoes of choice + a very generous handful of peeled garlic cloves to a small, heavy-bottomed saucepan. Cover in olive oil until everything is about half submerged. Cook over the lowest possible heat until the tomatoes begin to burst + the garlic is soft and spreadable, about 20-40 minutes, depending on the strength of your burner. Watch it closely—you want to see a bubble or two in the oil, but if it begins to simmer, layer another pot or pan underneath to diffuse the heat. (Cooled confit can be stored, submerged in its oil, in an air-tight container in the refrigerator. Note that it is not seasoned so make sure to sprinkle with salt before eating!)
For the gnocchi: Boil homemade or store-bought potato gnocchi in well-salted water until they float. Meanwhile, add a few glugs of the tomato confit oil to a large non-stick skillet + heat over medium-high. Transfer the gnocchi from the cooking water with a slotted spoon to the hot oil + arrange in a single layer. Cook undisturbed until golden + crisp, about 3 minutes, then flip + repeat. Transfer from the pan to a paper towel-lined plate + taste for seasoning—a sprinkle of salt on top while they’re still warm may be necessary. DO NOT OVER CROWD THE GNOCCHIS! You want them to get nice and browned and crispy.
For serving: Arrange gnocchi, burrata, + tomato-garlic confit on a serving plate. Top with a drizzle of confit oil, flaky salt, cracked black pepper + basil. Enjoy immediately!