Cook the gnocchi

• Bring a pot of salted water to a boil and cook the gnocchi according to the package instructions.
• Reserve some of the cooking water, then drain the gnocchi.

Pan-fry the tomatoes

• Heat the olive oil in a frying pan over medium heat.
• Add the cherry tomatoes and let them soften until their juices release.

Build the sauce

• Add the garlic, dried Calabrian chili and salt to the tomatoes.
• Stir in the ricotta and grated parmesan until creamy.
• Add the drained gnocchi and a splash of the reserved pasta water, stirring until you reach your preferred consistency.

Serve

• Tear over fresh basil and finish with a drizzle of olive oil.
• Top generously with more grated parmesan.