Burst cherry tomato gnocchi

Warm the extra virgin olive oil in a mediumsized saucepan, then add the garlic and allow to sizzle until just beginning to colour

Tip in the tomatoes and basil sprig, then turn the heat up. Keep the contents of the pan moving until the tomatoes have broken down and it all looks juicy. Keep warm.

Boil the gnocchi in salted water until it starts to come to the surface. Reserve a mug of pasta water, then drain. Pour 8-10 tbsp reserved water into the sauce (start slowly, you can always add more), then add the drained gnocchi. Toss to coat. Remove the basil sprig and check the seasoning.

Serve the saucy gnocchi in bowls, topped with torn basil and the parmesan, a drizzle of oil, if liked, and a good grind of black pepper.