Crispy Pan-Fried Gnocchi | Tomatoes & Burrata

Toast the pine nuts in a pan without fat until golden brown, remove, and set aside.

Heat the olive oil in the pan. Add the gnocchi and fry over medium to high heat for about 6–8 minutes until crispy all over.

Finely chop the garlic and add it to the pan with the gnocchi along with the washed cherry tomatoes. Fry for a further 3–4 minutes until the tomatoes burst slightly and release their juice. Season to taste with salt and pepper.