Delicate, tender gnocchi gently glazed with light chive butter, lifted by sweet confit tomatoes and a fine salty crunch of capers and almonds. Ready in about 20–25 minutes total (prep 10–12 min, cooking 8–12 min), it balances freshness and texture without heaviness.

Ingredients

• Fresh gnocchi: 400 g.
• Confit cherry tomatoes: 200–250 g (prepped, see recipe).
• Butter: 20–25 g.
• Extra-virgin olive oil: 1–2 tbsp.
• Salt-packed capers: heaping 1 tbsp, well rinsed and dried.
• Almonds: 2 tbsp flaked + 1 tbsp coarsely chopped.
• Fresh chives: small bunch, finely chopped.
• Thyme leaves: 1 tsp, lightly packed.
• Unwaxed lemon (zest only).
• Black pepper.

Directions

1. Almonds and capers (5–7 min):
   toast almond flakes dry over low heat 2–3 min until lightly golden; set aside and, while warm, season with 1 tsp olive oil and a little lemon zest.
   Chop 1 tbsp almonds; mince capers very fine and mix with 1 tsp olive oil to form a moist crumble.
2. Chive butter (3–5 min):
   let butter soften at room temperature, then mash with the finely chopped chives until creamy.
3. Gnocchi and glazing (6–8 min):
   cook gnocchi in well-salted boiling water; drain as soon as they float, reserving a cup of cooking water.
   Over very low heat, add gnocchi to a pan with the chive butter and gently swirl to glaze; if needed, emulsify with 2–3 tbsp cooking water.
   Fold in warm confit tomatoes and a grind of pepper; loosen with another spoon of water if required.
4. Plating
   Spoon gnocchi and confit tomatoes onto plates; sprinkle with the caper–chopped almond crumble, then the seasoned almond flakes.
   Finish with fresh lemon zest, a few thyme leaves, and a light drizzle of olive oil.