Step 1

Finely slice garlic and shallots.

Step 2

Add a good glug of olive oil to a pan, add shallots and cook until soft and translucent.

Step 3

Get your gnocchi into a pot of salted boiling water.

Step 4

Add garlic and chilli flakes to your pan with the soft, sliced shallots. Before the garlic starts to brown, add your tomato purée and give it a good mix. Cook until the tomato purée starts to caramelise.

Step 5

Add the very starchy gnocchi water to your tomatey pan and keep adding gnocchi water until you get a thick starchy sauce.

Step 6

When the gnocchi is al dente (this should take about 2 mins), add it to the tomatoey pan. Get a fork and mix the gnocchi thoroughly to make sure the gnocchi doesn't stick together.

Step 7

Tear the basil onto your gnocchi. Season with salt and pepper. Tuck in.