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Heat the oil in a large frying pan, add the garlic and cook for 1 minute. Add the tomatoes and cook slowly for 8-10 minutes. Bring a large pan of salted water to the boil and cook the gnocchi following the pack instructions. Season the tomatoes and stir in half the torn basil leaves. Transfer the drained gnocchi to a serving plate and spoon over the tomato sauce. Sprinkle with the remaining basil and serve with grated parmesan. NOTES : A delicious fresh tasting, colourful dish ideal as a main course or starter served with ciabatta.
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