Homemade gnocchis with burrata and cherry tomatoes

Place the whole, unpeeled potatoes in the oven with the steam function at 100 % for approximately 25 minutes or until tender. Once out of the oven, peel the potatoes and mash them while still hot.

Add the egg yolks and flour to the potato mash. Knead until you get a smooth dough that does not stick to your hands (add more flour if needed). Divide the dough into portions, roll into small logs, and cut into small pieces using a small, sharp knife. Shape each piece into a round gnocchi and place on a tray with plenty of flour to prevent sticking.

Boil the gnocchi in salted boiling water for a couple of minutes.

In a frying pan with a drizzle of olive oil, fry the sliced garlic cloves until golden. Add the cherry tomatoes and a pinch of salt. Cook with the confit function until tender and add chopped basil. Add the gnocchi to the pan and sauté briefly.