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.
