Bring a pot of water to a boil and add some salt.

While the water is heating up heat the oil in a skillet over medium-high heat and add the shallots. Cook until they are translucent and add the garlic and cook for another 30 seconds.

Pour in the tomatoes and stir, gently breaking them apart and add the ricotta and basil. Reduce the heat to a simmer.

Once the water has started boiling add half of the gnocchi and cook until they start to float about 2 minutes. Remove them using the spider skimmer and place into a bowl and cover. Once the other half of the gnocchi is done add the gnocchi to the sauce.

Gently toss the gnocchi in the sauce and add the parmesan cheese stir to mix evenly.

Serve in a large bowl topped with additional basil and parmesan.