Start this recipe with the sauce. Lightly brown the garlic with the oil and add in the oregano and kunserva and cook for 1 minute.  Add in the tomato sugo, sugar and half glass water. Season with salt and pepper and cook gently for 10-15 minutes. When ready, stir in the chopped fresh basil. For the gnocchi, mix together the cooked spinach and ricotta in a bowl. Season with salt and pepper, add in the Parmesan, egg yolks and flour and mix to a dough. Place onto a floured work top, roll into sausages and cut into gnocchi. Heat a pan of boiling salted water and cook the gnocchi for 2-3 minutes. Drain and drizzle with oil. Spoon the sauce onto the base of 2 deep pasta plates and spoon in the spinach and ricotta gnocchi. Rip open the burrata and place half onto each plate if using. Decorate with rocket leaves and extra parmesan and serve immediately.