Engineered Cooking

1. To make the tomato sauce add the olive to a large skillet over medium-high heat. Once the is shimmering add the cherry tomatoes to the skillet.

2. Occasionally stir the cherry tomatoes, allow them to burst. After all of the tomatoes have burst allow this to thicken for approximately 5 minutes. Add the garlic, red pepper flakes, salt, and pepper to the tomatoes. Cook this for an additional 1-2 minutes until the garlic is fragrant - make sure not to burn the garlic.

3. Reduce the heat to low and add the heavy cream and chiffonade basil to the skillet. While the sauces flavors come together start to cook the gnocchi.

4. To a large pot add water and a generous amount of salt - should taste similar to the sea. Bring this to a boil, once boiling add the gnocchi to the pot. When the gnocchi have finished cooking they will float to the top. As the gnocchi float to the top of the water add them to the tomato-cream sauce.

5. Toss the gnocchi to cover with sauce. Transfer all gnocchi to a serving dish and garnish basil and burrata. Additional you can add fried prosciutto and bread crumbs to the dish if desired.