Golden Gnocchi with Roasted Tomatoes, Grilled Corn & Burrata

Method

1. Preheat the oven to 350°F. In a baking dish, toss the tomatoes with 8 tablespoons of olive oil, sugar, salt, and pepper. Roast for 20 minutes.
2. Meanwhile, tear the inside of the ciabatta into small crumbs. In a bowl, mix the crumbs with 2 tablespoons of olive oil, the crushed garlic clove, and a pinch of salt. Spread on a baking sheet and toast in the oven until golden brown. Let cool.
3. Heat a grill pan or skillet over high heat. Grill the corn cob, turning occasionally, until charred on all sides. Remove the kernels from the cob and set aside.
4. Using a vegetable peeler, slice the zucchini into thin ribbons.
5. Finely chop the mint and basil into thin strips.
6. In the same skillet used for the corn, add a little olive oil if needed and sauté the gnocchi over medium-high heat until golden brown and crispy.
7. Add the zucchini ribbons to the pan, toss gently, and cook for 1-2 minutes until slightly softened.
8. To serve, divide the gnocchi and zucchini among plates. Top with the roasted tomatoes (including their oil), grilled corn, breadcrumbs, fresh herbs, and torn burrata. Finish with a squeeze of lemon juice, salt, and pepper to taste.