Heat a pan with olive oil. Add gnocchi, a handful of rosemary leaves and a handful of thyme leaves. Fry until crisp.

Remove from heat and wipe the pan out. Add parma ham (no oil) and fry until crisp and charring.

Add 2 punnets of cherry tomatoes and a crushed garlic clove. Simmer & bubble down until sauce reduces.

Add cider vinegar, a handful of basil leaves, salt and pepper. Mix together.