1. 1

   Step 1

   Wash 300 g of cherry tomatoes and halve them. Slice 1 bunch of spring onions into rings and finely chop 2 garlic cloves.

2. 2

   Step 2

   Drain 200 g of mozzarella (drained weight) and cut it into small cubes.

3. 3

   Step 3

   Heat 2 tsp of olive oil in a large skillet over medium heat.

4. 4

   Step 4

   Add 1000 g of gnocchi to the skillet and fry for 5 minutes, turning occasionally, until golden brown.

   Timer 5 min
5. 5

   Step 5

   Add the spring onions and garlic and sauté for 1 minute.

   Timer 1 min
6. 6

   Step 6

   Add the halved cherry tomatoes to the skillet and sauté briefly until they soften slightly.

7. 7

   Step 7

   Pour in 100 ml of heavy cream and season with 1 tsp of oregano, 1 tsp of salt, and 1/8 tsp of cayenne pepper.

8. 8

   Step 8

   Let the mixture simmer over low heat for 3 minutes until the sauce thickens slightly.

   Timer 3 min
9. 9

   Step 9

   Fold in the mozzarella cubes and let them melt for 2 minutes.

   Timer 2 min
10. 10

    Step 10

    Arrange the gnocchi skillet on plates and garnish with fresh basil leaves.

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