Potato Gnocchi with Pecorino Cream, Confit Tomatoes, and Crispy Guanciale

Ingredients

• 500 g Nonna Rina potato gnocchi
• 200 g cherry tomatoes (cherry or datterino)
• Zest of 1/2 untreated lemon
• 1/2 teaspoon of whole cane sugar
• A few basil leaves
• q.b. oregano
• 50 g sliced guanciale
• 100 g cooking cream
• 50 g pecorino cheese
• q.b. extra virgin olive oil, salt, and black pepper