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Crispy Gnocchi with Burrata and Tomato Confit

First off I want to say that this started with my tomatoes exploding in my garden and me searching for recipes that would help us get through the pounds we pick daily. Second, we have no kitchen therefore everything must be easy enough to perform with nothing more than a bbq (we have one burner on ours) and an outdoor sink.

I want to thank Food52 for this recipe and probably a few more that I will post moving forward until my own test kitchen is finished. Please check out their fabulous store and recipes!


  • 1 pound sweet cherry tomatoes

  • 1 handful peeled garlic

  • 1 cup extra-virgin olive oil

  • 1 pound potato gnocchi (store-bought or homemade)

  • 1 piece burrata

  • 1 pinch flaky salt


  1. For the tomato and garlic confit: Add sweet cherry tomatoes of choice and a very generous handful of peeled garlic cloves to a small, heavy-bottomed saucepan. Cover in olive oil until everything is submerged. Cook over the lowest possible heat until the tomatoes begin to burst and the garlic is soft and spreadable, about 20-30 minutes. 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.

  2. For the gnocchi: Boil homemade or store-bought potato gnocchi in well-salted water until they float. Meanwhile, add the tomato confit oil to a large non-stick skillet and heat over medium-high. Transfer the gnocchi from the cooking water with a slotted spoon to the hot oil and arrange in a single layer. Cook undisturbed until golden and crisp, about 3 minutes, then flip and repeat.

  3. For serving: Arrange gnocchi, burrata, and tomato and garlic confit on a serving plate. Top with a drizzle of confit oil or fresh olive oil, flaky salt, cracked black pepper, and fennel pollen or fresh herbs (optional). Eat immediately with a spoon!

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