Step 1

Preheat oven to 400˚F.

Step 2

Using a fork, prick holes all over each potato.

Step 3

Place the potatoes directly onto the center rack of the oven and bake for 50 minutes to an hour or until completely fork tender.

Step 4

Allow potatoes to cool for about 30 minutes. Peel and rice (using a potato ricer) onto a clean surface. **If you don’t have a ricer, gently grate potatoes on the fine setting of your box grater.

Step 5

Create a well in the center of your potato pile and fill with egg yolks, cheese, salt, pepper, and 1/2 of the flour. Sprinkle the remaining flour over the entire pile.

Step 6

Beat egg mixture with a fork, incorporating more and more of the potato and flour from the sides into the mixture and you mix.

Step 7

Continue to mix together until a crumbly and uneven pile forms. Using your hands, gently begin kneading the dough together until a smooth ball forms (adding 1 teaspoon of extra flour at a time, as needed); make sure not to overwork the dough.

Step 8

Lightly sprinkle the surface with flour and divide the ball of dough into 8 even sizes. Loosely cover all but one piece with a kitchen towel or lightly wet paper towel. Roll the reserved piece into an 18” long rope (about ½” thick) and cut out 20 equal pieces.

Step 9

Roll each piece through a gnocchi paddle to create ridges or just use the back of a fork.

Step 10

Repeat until all the dough has been used.

Step 11

Scatter gnocchi onto two lightly flour baking sheets (make sure they’re not touching), lined with parchment, cover with paper towels and refrigerate for 1 hour. **You can also freeze any excess of gnocchi you have for a later time! Freeze on the baking sheet before bagging up to ensure they don’t stick and freeze together!

Step 12

Bring a large pot of water to a boil. Season with a handful of salt.

Step 13

Add gnocchi to the boiling water, in batches, removing them as soon as they float to the surface. Repeat until all gnocchi have been boiled.

Step 14

Place a large skillet over medium-high heat and melt butter. Lightly season with salt and pepper.

Step 15

Add grape tomatoes and lightly blister for about 4 minutes. Season with salt and pepper.

Step 16

Transfer gnocchi to the skillet and toss together with the tomatoes. Season with salt and pepper.

Step 17

Continue to sauté for 2 to 3 minutes. Lightly grate Parmesan over the mixture and toss together.

Step 18

Transfer gnocchi to serving platter or individual plates/bowls and top with burrata, more Parmesan and fresh basil leaves. Serve.