Gnocchi with Creamy Tomato and Spinach Sauce

Gnocchi, small potato dumplings, are popular in northern Italy and are a delicious alternative to pasta

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   Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 minutes. Stir in the mascarpone, then cook for 2 minutes more.
   
   Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final minute of cooking. Drain well, pour back into the pan, then stir the sauce through.
   
   Mix well and serve immediately with basil leaves and Parmesan shavings scattered
   over, if you like.