Step 1
In a medium-sized pot, bring water to the boil. Cut the tomatoes into 5cm pieces and set aside.
Step 2
Add gnocchi and cook until it floats (indicating it is done). Remove from water and drizzle with olive oil to stop gnocchi from sticking.
Step 3
In a large pan, heat oil on a low-medium heat, add the tomatoes and garlic. Cook for 3-4 minutes to blister the skin, then add the olives and cook for a further 3-4 minutes. Taste and season with pepper and salt if needed.
Step 4
Once the tomato is soft and saucy and tasting great, add cooked gnocchi and basil, toss everything together, and serve.
Step 5
Add ricotta on top and some extra basil leaves to serve.
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