Start by adding the extra-virgin olive oil to an oven-proof, deep frying pan along with the halved cherry tomatoes. Season with salt and fry on a medium/low heat for 5 minutes.
Next, add the minced garlic, red pepper flakes and sliced basil stems into the pan. Continue to fry for a couple of minutes on a low heat with a drizzle of red wine vinegar.
Meanwhile, blend the plum tomatoes until smooth. Transfer into the frying pan along with the gnocchi & stock. Increase the heat to a low simmer and cook for 10 minutes, stirring occasionally.
After this time, the sauce should have reduced/thickened and the gnocchi should be mostly cooked. Top with the torn mozzarella and pop under the grill for 5-10 minutes, or until the cheese is melted & starts to turn golden brown.
Serve with fresh basil & a portion of broccoli/ cauliflower mix. Season with salt & pepper if necessary.