INGREDIENTS

(For 4 people)

FOR THE DUMPLINGS

• 1 kg of potatoes
• 1 medium egg
• 200 g of “00” flour
• 50 g of grated parmesan cheese
• 30 g of tomato powder
• Salt to taste.

FOR THE SPUMP.

• 250 g burrata
• 150 g of fresh liquid cream
• Salt and pepper to taste.

FOR THE CRYSTALLIZED BASIL

• 15 fresh basil leaves
• 1/ 2 liter of frying oil

FOR THE TOMATO SAUCE

• 1 liter of tomato puree
• 2 cloves of garlic
• 20 g of EVO oil
• 1 blond onion
• 10 fresh basil leaves
• 1/ 2 tablespoon of salt
• 1/ 2 tablespoon of sugar
• Pepper to taste.
• 1 teaspoon of double tomato paste
• 200 g of water

TO DECORATE.

• 40 g of crushed organic Matt spelt crackers
• Edible flowers

PREPARATION

FOR THE DUMPLINGS

Cook the potatoes in plenty of salted water starting cold for about 40′ from boiling. Dissolve the tomato powder in the egg and beat lightly. Peel and mash the potatoes, add the egg, Parmesan cheese, flour and salt, forming a smooth mixture. Form the gnocchi in the traditional way with a fork.

FOR THE CRYSTALLIZED BASIL

Fry basil for 3” in seed oil at 180 degrees.

FOR THE SPUMP.

Salt and pepper the burrata, blend it very well, add the cream, mix without whipping, and strain directly into the siphon. Charge with a canister and let stand in the refrigerator 10′.

PEARL TOMATO SAUCE

Brown the chopped onion together with garlic and basil in EVO oil. Add the passata, water, concentrate, salt, sugar, and pepper. Cook at least 1 hour.

SETTING

Cook the gnocchi in salted water until they float. Drain them, dry them on paper towels, and pass them in a frying pan with a drizzle of EVO oil until browned.

On the bottom of the plate, place the piping hot tomato sauce, lay the gnocchi piastra ti, siphon the burrata mousse, and top with the crushed organic Matt Farro Crackerini, crystallized basil, and edible flowers.