1 handful of fresh basil leaves, plus extra to serve
1 cup of Tipo 00 or plain flour, plus extra for dusting
50g Parmesan cheese, plus extra to serve
extra virgin olive oil
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First make the sauce: peel and roughly chop the garlic, then add to a pan on a medium heat with 2 tablespoons of extra virgin olive oil. When the garlic starts dancing in the oil, tip in the tomatoes along with a quarter of a tin of water.
Scrunch the basil (stalks and all) in your hands to bruise, then add to the pan and season with sea salt and black pepper. Lower the heat and cook for 5 minutes, stirring regularly, then switch off.
In the meantime, make the gnocchi: place 1 cup (400ml) of water, a pinch of salt and 2 tablespoons of extra virgin olive oil into a non-stick saucepan and bring to the boil.
Gradually stir in the flour and continue mixing for about a minute until the mixture comes away from the sides of the pan.
Remove from the heat, then tip onto a floured board and wait for a minute to cool slightly. Finely grate over the Parmesan, then knead into a dough.
Cut the dough into pieces, then roll each out into thin sausages and slice into small pieces (roughly 3cm). Lightly press and roll each piece down a butter pat, or simply press and roll on a board to create a cavity to catch the sauce.
To cook, drop the gnocchi into a pan of salted boiling water, and when they reach the top, pick them up with a slotted spoon and add to the tomato sauce (heat through, if needed).
Serve immediately with a drizzle of extra virgin olive oil, an extra sprinkling of grated Parmesan and a few basil leaves.