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Serves 2 or 3
Heat the olive oil in a pan. Add the chilli and garlic then gently stir for a minute. Add the basil leaves and gently wilt them.
Add the chopped tomatoes to the pan. Simmer for at least 10 minutes, until the sauce has thickened a little. Season to taste.
Meanwhile, cook the gnocchi for a few minutes in large saucepan of boiling, salted water with a dash of olive oil.
Drain the gnocchi and pour over the arrabiata sauce. Sprinkle generously with some of our savoury seeds (we’ve used Warm Cumin & Fennel), a bit more fresh basil and serve with a fresh, crisp salad. Enjoy!