Gnocchi with Tomato, Black Olive, Basil & Ricotta

In a medium-sized pot, bring water to the boil. Cut the tomatoes into 5cm pieces and set aside.

Add gnocchi and cook until it floats (indicating it is done). Remove from water and drizzle with olive oil to stop gnocchi from sticking.

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.

Once the tomato is soft and saucy and tasting great, add cooked gnocchi and basil, toss everything together, and serve.

Add ricotta on top and some extra basil leaves to serve.