Heat the olive oil in a frying pan and gently melt the anchovy fillets over low heat.
Add the grated garlic and chilli flakes and cook briefly.
Add the breadcrumbs and fry for about 5 minutes until golden and crisp. (Alternatively, bake for 15–20 minutes in a preheated oven at 180°C until golden brown.)
Sauce
Halve the cherry tomatoes.
Melt the butter in a large frying pan and add the garlic. Cook gently for 1 minute.
Add the tomatoes and allow them to simmer for 10–15 minutes until soft. Season with salt and pepper.
Gnocchi
Bring a large pan of salted water to the boil and cook the gnocchi for about 2 minutes, or until they float to the surface.
Reserve a little of the cooking water.
To Serve
Add the gnocchi to the sauce and gently toss to combine. Add a splash of the cooking water for a silkier sauce.
Divide between serving plates and garnish with fresh basil leaves, grated Parmesan and a generous sprinkling of pangrattato.
