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Using the course side of a grater, grate the tomatoes over a mixing bowl so you have a lovely pulp. Discard the skin. Add the oil, garlic, lemon and plenty of salt and pepper. Mix well and set to one side.
Cook the gnocchi for 1- 2 minutes until just tender or according to packet instructions. Drain and tip straight into the bowl with the tomatoes. Add the basil and Parmesan and toss together. Rip over the burrata and add a final drizzle of olive oil. Grab a fork and dive in.