Gnocchi with confit cherry tomatoes and chive butter | Carlo Florence chef

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.
• Chive butter (3–5 min): let butter soften at room temperature, then mash with the finely chopped chives until creamy.
• First courses