Put a medium sized pot of salted water on to boil over high heat. When the water reaches a boil, add the potato gnocchi, give it a quick stir so there’s no gnocchi sticking to the bottom, and put the lid on. Follow your gnocchi packet instructions but it should only take a few minutes to boil.

While the water is boiling, to a deep pan over medium-high heat, pour in the can of Italian diced tomatoes, two tablespoons of tomato sauce (or one tablespoon of tomato paste), half teaspoon of salt, and half teaspoon of garlic powder, and leave to reduce, stirring occasionally.

Use a slotted spoon to transfer the gnocchi to the pan, taking a few tablespoons of the pasta water, and let it reduce for a couple of minutes.

Add the thickened cream and 2 tablespoons of grated Parmesan cheese, stir to incorporate, taste the creamy tomato sauce, and adjust the seasoning to suit your palate.

Distribute the pasta between plates, drizzle on the extra virgin olive oil, sprinkle on the remaining tablespoon of grated Parmesan cheese, and grind on a little black pepper if you like, and serve immediately with a side salad and crusty bread to mop up any leftover sauce.