Warm the oil and aromatics

• Heat the olive oil in a frying pan over medium heat.
• Add the garlic and chili flakes and cook gently until fragrant, without browning.

Cook the tomato sauce

• Add the chopped tomatoes, salt and pepper.
• Simmer, stirring occasionally, until the tomatoes break down into a thick, juicy sauce.

Cook the gnocchi

• Bring a large pot of salted water to a boil.
• Drop in the gnocchi and cook until they float to the surface.
• Drain with a colander, reserving a little cooking water.

Combine and serve

• Toss the drained gnocchi into the spicy tomato sauce, loosening with a splash of cooking water if needed.
• Fold in the basil and serve topped with grated parmesan.