I made fresh gnocchi for date night last summer on vacation

Was scrolling through my photos and found this beautiful plate of Gnocchi in tomato sauce with burrata and parmesan crisps that I made last year for my ex gf on our vacation in the Italian dolomites.

Ingredients:

For the Gnocchi:
• 250g potatoes (floury variety like Russet)
• 75g all-purpose flour
• 1 small egg, beaten
• Salt, to taste

For the Tomato Sauce:
• 1 tbsp olive oil
• 1 clove garlic, minced
• 200g cherry tomatoes, halved
• 200g canned crushed tomatoes
• ½ tsp sugar
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried oregano or basil

For the Garnish:
• 50g ricotta or burrata cheese
• 20g Parmesan cheese (for crisps)
• Microgreens (optional)

Instructions:
1. Make the Gnocchi:
• Boil the potatoes in salted water until fork-tender. Drain and let them cool slightly.
• Peel and mash the potatoes until smooth.
• Add flour and salt, then mix gently.
• Make a well in the center, add the beaten egg, and mix until a soft dough forms.
• Roll into long ropes and cut into bite-sized gnocchi pieces.
• Boil in salted water until they float (about 2 minutes). Remove and set aside.
2. Prepare the Tomato Sauce:
• Heat olive oil in a pan, add minced garlic, and sauté for 30 seconds.
• Add cherry tomatoes and cook until they soften.
• Pour in the canned crushed tomatoes, sugar, salt, pepper, and oregano.
• Simmer for 10 minutes until thickened.
3. Make the Parmesan Crisps:
• Preheat oven to 180°C (350°F).
• Grate Parmesan cheese and spread small piles on a baking sheet lined with parchment paper.
• Bake for 5-7 minutes until golden and crisp. Let them cool.
4. Assemble the Dish:
• Toss the cooked gnocchi in the tomato sauce.
• Plate and top with dollops of ricotta or burrata.
• Garnish with microgreens and Parmesan crisps.