Potato gnocchi with mussels and tomatoes

HOW TO MAKE THE SAUCE

Scrub and debeard the mussels. In a non-stick skillet, heat the extra-virgin olive oil and add the mussels still closed, a pinch of pepper and cover with a lid. Cook over medium-high heat until the mussels open, about 3-4 minutes. Remove the shells, while reserving a few whole mussels for the topping.
Rinse and quarter the plum tomatoes.
 

HOW TO MAKE THE GNOCCHI

In a non-stick skillet heat some extra-virgin olive oil, place the quartered tomatoes, season with little salt and cook, 3 minutes top. Pour 100 ml of water and bring to a boil. Add the gnocchi, mussel meats and gently stir-fry for 3 minutes. Serve topping with whole mussels and one fresh basil leaf.