Cook the gnocchi according to package instructions. They should be ready in about 5 minutes. Retain some of the cooking water.: You will notice the gnocchi floating to the surface and the water bubbling gently, which signals doneness usually about 5 minutes; the texture should be tender with a slight spring when you press one between your fingers. Save a cup of the starchy cooking water when you drain, it will be useful to adjust sauce consistency and help it cling to the gnocchi . A common misstep is over boiling, which makes them gummy, so remove them as soon as they float and test one for tenderness.
In a frying pan, heat the olive oil well and sauté the diced onion and crushed garlic until golden.: As the onion softens you will smell its sweetness and then a toasty aroma as it begins to turn golden, while the garlic will add a warm, savory perfume. Use medium heat and stir frequently so the pieces cook evenly and do not burn, which would introduce a bitter taste. If the oil smokes, reduce the heat right away, because overheated oil masks the aromatics.
Add the gnocchi and let them brown together with the onion and garlic for 5-6 minutes.: When the gnocchi hit the pan they should hiss and take on little golden spots, that browning gives a satisfying textural contrast and a nutty flavor. Move them occasionally so multiple faces brown but avoid constant stirring which prevents searing. A frequent error is crowding the pan, which causes the pieces to steam instead of brown, so work in a single layer if possible.
Add the tomato juice, finely chopped basil, oregano, salt and pepper to taste.: As you pour in the tomato juice/tomato purée you will see steam rise and the mixture will smell bright and tangy; the chopped basil will release green, aromatic notes while the oregano gives an earthy undertone. Stir to combine so the browned bits lift off the pan and integrate into the sauce, this carries flavor into the whole dish. Taste and season cautiously, because the flavors concentrate as the sauce simmers.
Pour over a ladleful of the water in which the gnocchi were boiled and simmer for another 5 minutes or until the sauce reaches a creamy consistency.: The reserved cooking water dissolves and softens the sauce so it becomes glossy and clingy rather than thin, and you will notice the sauce go from watery to slightly thickened with a gentle sheen. Keep the heat at a simmer and watch for tiny bubbles along the edge, that indicates it is reducing; if it seems too thick, add more of the saved water. Avoid a rolling boil which can make the sauce break and separate.
Serve with Parmesan cheese, cold burrata, and sprinkled with fresh basil.: When plating, place a cold ball of burrata on top of the hot gnocchi , then cut it so the creamy center spills over, creating ribbons of richness. Grate the parmesan cheese over the dish and scatter fresh basil for perfume and color. Serve immediately so the contrast between hot and cool is preserved, and be careful not to overheat the burrata because its delicate interior will melt away instead of offering that luscious, creamy finish.
