Gnocchi with grilled corn, zucchini, and burrata cheese

Step 1/ 8

• 250 g tomatoes
• 1 tbsp sugar
• salt
• pepper

• baking dish

Mix tomatoes in a baking dish with 8 tbsp oil, sugar, salt, and pepper. Bake in the oven at 175°C/350°F for 20 min.

Step 2/ 8

• ½ ciabatta bread
• 1 clove garlic

• frying pan
• garlic press

Remove the soft inside of the ciabatta bread and crumble it. Toast with 2 tbsp olive oil, a crushed garlic clove, and salt until golden brown. Let cool down.

Step 3/ 8

• 1 sweet corn

• frying pan
• cutting board
• serrated knife

Fry sweet corn and cut the corn kernels from the cob. Set aside.

Step 4/ 8

• 1 zucchini

• cutting board
• peeler

Use a vegetable peeler to finely slice the zucchini.

Step 5/ 8

• 5 g basil
• 5 g mint

• knife
• cutting board

Cut mint and basil into fine stripes.

Step 6/ 8

• 400 g gnocchi

• frying pan

Fry gnocchi in the same frying pan with the remaining oil until they are golden brown.

Step 7/ 8

• frying pan
• spatula

Add zucchini, stir to combine and fry shortly.

Step 8/ 8

• 1 burrata cheese
• ½ lemon

Serve gnocchi with zucchini, corn, oven tomatoes (with the oil), breadcrumbs, herbs, and burrata cheese. Season with lemon juice, salt, and pepper to taste.

Enjoy your meal!