Pan-fried Summer Gnocchi with Burrata

250g fresh gnocchi

2-3 tbsp The Good Oil extra virgin rapeseed oil

300g cherry tomatoes

1 ear of corn, kernels removed (or ½ cup canned/frozen sweetcorn)

1 small red onion, sliced

2 cloves garlic

1 lemon, zest and juice

2 handfuls rocket (arugula)

A small handful of fresh basil leaves

2 tbsp pesto

50g parmesan, grated

1 burrata (125g)

Salt and pepper, to taste

Bring a large pot of salted water to a boil. Add the gnocchi and cook just until they float to the surface, about 2-3 minutes. Drain well, drizzle with a tablespoon of oil, and toss to prevent sticking. Set aside.

Heat a tablespoon of oil in a large frying pan over medium-high heat. Add the cherry tomatoes and cook for 3–4 minutes, stirring occasionally, until they soften and begin to char. Season with salt and black pepper, then remove from the pan and set aside. In the same pan, add the corn and cook for another 2–3 minutes, stirring occasionally, until slightly caramelised. Remove and set aside with the tomatoes.

If needed, add a little more oil to the pan. Sauté the onions and garlic for 1–2 minutes until fragrant and just starting to soften. Add the gnocchi in a single layer and pan-fry for 4–5 minutes, tossing occasionally, until golden and crispy.

Return the tomatoes and corn to the pan, add the lemon zest and squeeze over the juice, then toss everything together for a minute to meld the flavours. Remove from heat and gently fold in the rocket and parmesan.

Finish by spooning over the pesto, then place the burrata in the centre, tearing it slightly so it oozes over the warm gnocchi. Sprinkle with fresh basil, season with salt and black pepper, and serve immediately.