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.
• Unwaxed lemon (zest only).
• Black pepper.

Directions

1. Caper and almond crumble — set aside
   Finely chop the rinsed capers. Mix with the coarsely chopped almonds and 1 teaspoon of olive oil until you have a moist, crumbly mixture. Set aside — this is a finishing garnish only, it does not go into the pan.
2. Toasted flaked almonds — set aside
   Toast the flaked almonds dry in a small pan over low heat for 2–3 minutes, stirring frequently, until evenly golden. Remove from heat immediately and set aside.
3. Herb butter
   Take the butter out of the fridge at least 20 minutes before cooking. Once soft, mix in the finely chopped chives until evenly combined. Keep at room temperature.
4. Cooking the gnocchi
   Bring a large pot of water to a boil. Season with salt carefully — the capers and confit tomatoes are already quite savory. Cook the gnocchi and drain them as soon as they float to the surface, reserving a cup of cooking water.
5. Glazing
   In a wide pan over medium-low heat, melt the herb butter with 3–4 tablespoons of cooking water. Swirl the pan to emulsify until the sauce is smooth and glossy. Add the gnocchi and swirl gently for about one minute until well coated. If the pan dries out, add more cooking water — not oil. Add the confit tomatoes and a generous grind of black pepper, folding everything together carefully.
6. Plating
   Arrange the gnocchi with the confit tomatoes. Scatter the caper and almond crumble over the top, followed by the toasted flaked almonds. Finish with freshly grated lemon zest and a drizzle of extra virgin olive oil.