- 1.
Preheat oven to 250°F. Prepare garlic confit by roasting garlic cloves in olive oil with rosemary for 2 hours.
- 2.
Combine 1/2 cup butter, garlic confit, chopped basil, Parmesan, Italian seasoning, salt, and pepper in a bowl to make garlic butter.
- 3.
Slice and hollow out a loaf of bread, or use a round loaf if preferred. Coat inside with garlic butter mixture. Bake at 400°F for 10-15 minutes until crispy.
- 4.
Boil water in a pot and cook 1 lb gnocchi until they float, about 3-5 minutes. Reserve some pasta water.
- 5.
In a medium skillet, melt 2 tbsp butter on medium heat. Add minced garlic, cooking for 2 minutes.
- 6.
Stir in pesto and heavy cream, then add mozzarella and Parmesan. Mix well.
- 7.
Add cooked gnocchi to the skillet, coating them with sauce. Add reserved pasta water if the sauce is too thick.
- 8.
Place gnocchi mixture into the bread bowl. Top with Burrata and serve.