Preheat oven to 250. Peel garlic and add to a ramekin along with cherry tomatoes and lemon rind. Add enough oil to cover the garlic. Bake for about 1 1/2-2 hours or until garlic is browned and soft.
When it’s done, remove from oil and add to a food processor with butter, lemon juice, Calabrian chili crisp, sea salt and pepper. Blend until smooth and creamy.
Meanwhile, heat a salted pot of water and bring to a boil. Cook the gnocchi for only 2 min or so (less than the full amount since it will go back on the stovetop). Reserve pasta water.
Transfer pasta to a large skillet and add confit sauce. Add pasta water little by little and cook on low heat until everything starts to get creamy. Add in parmesan cheese and more pasta water as needed.
Top with fresh basil and red pepper flakes. enjoy!
