Tomato Gnocchi

Preparation:

1. Squeeze fresh tomatoes through a sieve to extract the juice.
2. Heat the tomato juice in a saucepan and add kuzu.
3. Stir until the mixture thickens to a desired texture.
4. Transfer the thickened mixture to a piping bag and chill it in ice water.
5. Cut gnocchi pieces out of the chilled dough while in ice water.
6. Place the gnocchi back in tomato juice and refrigerate until ready to use.
7. Before plating, heat the gnocchi in a saucepan.
8. Add fresh tomato juice, butter, basil, and Parmesan cheese to the saucepan with the gnocchi.
9. Plate the gnocchi with fresh basil leaves and a drizzle of olive oil.