In a pan, heat a little oil and fry the gnocchi until they turn golden brown. Season them with salt, pepper, and nutmeg, then set them aside.
In the same pan, sauté the chopped onion and minced garlic until fragrant.
Add the baby spinach to the pan and season it to your liking.
Pour in the cooking cream and dissolve the beef stock cube in the mixture.
Stir in the gnocchi, diced tomatoes, and fresh basil, then let it simmer for a short while.
Finally, place the burrata on top and allow it to melt slightly over low heat.
