Tomato & Truffle Gnocchi with Burrata

Prepare gnocchi (ensure it's at room temperature, not frozen). For softer gnocchi, throw into boiling water until they float to the surface, aiming for slightly al dente. For crispy gnocchi, add directly to a pan without boiling. Warm up olive oil in a pan or skillet. Add tomatoes and season with sea salt, pepper, and sumac. Add minced garlic and stir until fragrant. Add a splash of white wine (or broth) to deglaze the pan, scraping up any crispy bits to create a flavorful sauce. Add the cooked or raw gnocchi to the pan and stir well to coat. Serve immediately, topped with fresh arugula, burrata, and a drizzle of honey balsamic reduction.