Finely slice garlic and shallots.

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

Get your gnocchi into a pot of salted boiling water.

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.

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

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.

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