|10 tbsp||olive oil|
|2 tbsp||olive oil|
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.
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.
Fry sweet corn and cut the corn kernels from the cob. Set aside.
Use a vegetable peeler to finely slice the zucchini.
Cut mint and basil into fine stripes.
Fry gnocchi in the same frying pan with the remaining oil until they are golden brown.
Add zucchini, stir to combine and fry shortly.
Serve gnocchi with zucchini, corn, oven tomatoes (with the oil), breadcrumbs, herbs, and burrata cheese. Season with lemon juice, salt, and pepper to taste.