Potato Gnocchi with Cherry Tomato Cream, Shrimp and Burrata

For the Gnocchi:

• 2 cups potatoes (500 g)
• 3/4 cup flour (100 g)
• 1 egg yolk
• Salt, to taste
• Grated nutmeg, to taste

For the Cherry Tomato Sauce:

• 3 cups cherry tomatoes (500 g)
• 2 garlic cloves
• Fresh basil, to taste
• Salt and pepper, to taste
• Extra virgin olive oil, to taste

For the Shrimp:

• 5 large shrimp, cleaned
• Extra virgin olive oil, to taste
• Salt, to taste

For the Final Garnish:

• Fresh basil leaves
• Burrata, to taste

Preparing the Gnocchi:

• Cook the potatoes in the oven at 350°F (180°C) for 45 minutes to dry them out well.
• Once cooked, mash the potatoes and mix with the egg yolk, flour, a pinch of salt, and grated nutmeg until you get a smooth dough.
• Shape the gnocchi and set aside.

Preparing the Cherry Tomato Sauce:

• Wash the cherry tomatoes and season them with basil, salt, pepper, and a drizzle of olive oil.
• Cook them in the oven at 350°F (180°C) for about 30 minutes.
• Once cooled, blend them with the garlic and strain the mixture to obtain a smooth cream.

Preparing the Shrimp Head Cream:

• Blend the shrimp heads with a drizzle of oil and a pinch of salt.
• Strain the obtained cream.

Cooking and Finishing:

• Cut the shrimp flesh into small pieces.
• Cook the gnocchi in salted boiling water until they float to the surface.
• In a pan, sauté the gnocchi with the tomato sauce and a spoonful of shrimp head cream.
• Add the shrimp pieces and toss with olive oil and fresh basil leaves.
• Serve hot, topping each dish with a quenelle of fresh burrata.