Potato Gnocchi with Cherry Tomato Sauce

Begin by heating a generous amount of olive oil in a substantial saucepan over an intermediate heat setting. Introduce the onion, garlic, and chile pepper into the saucepan; cook until the onion has become tender and its color has transformed, approximately 5 minutes. Elevate the heat to a higher level and stir in the cherry tomatoes; cook until they have lost their shape and are beginning to coalesce into a sauce-like consistency, around 5 minutes. Add the crushed tomatoes and bring the mixture to a gentle boil before lowering the heat to a lower setting and allowing it to simmer for 10 minutes.

Concurrently, prepare a large container of salted water by bringing it to a rolling boil over an extremely high heat setting. Introduce the fresh gnocchi into the boiling water and cook until they rise to the surface, approximately 2-3 minutes. Carefully remove the gnocchi from the water and place them in a serving dish.

Combine the basil and olives into the simmering sauce, allowing it to cook for a brief minute. Pour the sauce over the drained gnocchi and sprinkle with Parmesan cheese to complete the dish.