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Place garlic cloves in olive oil with rosemary in oven at 250°F for 2 hours to make garlic confit
Mix together ½ cup butter, garlic confit, 1 tbsp chopped basil, Parmesan cheese, Italian seasoning, salt and pepper to taste
Cut loaf of bread and coat in garlic butter mixture
Place bread in oven for 10-15 minutes at 400°F or until crispy
In a pot of boiling water, cook 1 lb gnocchi until they start to float, about 3-5 minutes, and reserve some pasta water
In a medium skillet on medium heat, add 2 tbsp butter and melt
Add 2 minced garlic cloves and cook for 2 minutes
Add ¼ cup pesto and 1 cup heavy cream and stir
Add ¼ cup mozzarella and ¼ cup Parmesan
Add gnocchi and coat with sauce
Add pasta water as needed to adjust sauce thickness
Top with Burrata and serve in the bread bowl