Gnocchi al Pomodoro with Burrata Foam and Crystallized Basil is a gourmet dish that combines tradition and innovation, perfect for a special lunch or a refined dinner. These homemade gnocchi are prepared with fresh potatoes , flour , grated parmesan and a touch of tomato powder , which gives them a unique color and flavor. The tomato sauce enriched with fresh basil and EVO oil is the perfect complement to the dish, while the burrata foam and crystallized basil add a touch of elegance and freshness.

Ingredients for 4 people:

For the gnocchi:

• 1 kg of potatoes

• 1 medium egg

• 200 g of "00" flour

• 50 g grated parmesan cheese

• 30 g tomato powder

• Salt to taste

For the foam:

• 250 g of burrata

• 150 g of fresh liquid cream

• Salt and pepper to taste

For the crystallized basil:

• 15 fresh basil leaves

• ½ litre of oil for frying

For the tomato sauce:

• 1 litre of tomato puree

• 2 cloves of garlic

• 20 g of EVO oil

• 1 yellow onion

• 10 fresh basil leaves

• ½ tablespoon salt

• ½ tablespoon sugar

• Pepper to taste

• 1 teaspoon double tomato paste

• 200 g of water

To decorate:

• 40 g of crushed Organic Farro Crackerini Matt

• Edible flowers

Procedure:

1. Preparation of gnocchi:
   Cook the potatoes in plenty of salted water for about 40 minutes, starting with cold water. Mash the potatoes and add the egg , parmesan , flour , and tomato powder . Mix until the mixture is smooth. Form the gnocchi as per tradition and set aside.

2. Preparation of the burrata foam:
   Salt and pepper the burrata , blend it with the cream and filter it in the siphon. Load with a cylinder and let it rest in the refrigerator for at least 10 minutes.

3. Preparation of tomato sauce:
   Brown the onion and garlic with EVO oil and fresh basil . Add the tomato puree , water , tomato paste , salt , sugar and pepper. Cook for at least an hour, until the sauce has reduced.

4. Preparation of crystallized basil:
   Fry the basil leaves in seed oil at 180°C for 3 seconds. Drain and place on absorbent paper.

5. Cooking the gnocchi:
   Cook the gnocchi in salted water until they rise to the surface. Drain them, dry them on absorbent paper and fry them in a pan with a drizzle of EVO oil to brown them slightly.

6. Plating:
   Put a little tomato sauce on the bottom of the plate, place the grilled gnocchi on top and siphon the burrata foam on top. Complete with crushed Farro Bio Matt Crackerini , the crystallized basil and the edible flowers .

This gourmet recipe for tomato gnocchi with burrata foam is perfect for those looking for a sophisticated dish full of fresh flavors, ideal to serve on special occasions. The contrast between the softness of the gnocchi, the creaminess of the burrata and the freshness of the tomato sauce makes it an irresistible dish. Prepare this recipe and surprise your guests with a dish full of flavor and innovation!