Shop-bought gnocchi can be an excellent shortcut, but the ingredient list matters. Some contain eggs or dairy, while others use potato, flour, and little else.
For two servings, make the sauce first. Warm a tablespoon of olive oil with a sliced garlic clove, add a 400 g tin of chopped tomatoes, and simmer for about 15 minutes. Season and stir in a handful of spinach until wilted.
Cook 400–500 g suitable gnocchi according to their packet. Lift or drain them carefully and fold into the sauce with a little cooking water if needed. A few torn basil leaves finish the pan.
Do not leave cooked gnocchi waiting in a dry colander while the tomatoes reduce. They are easier to handle when the sauce is ready to receive them. If the finished dish feels too soft, serve a crisp salad beside it rather than adding more soft ingredients to the same bowl.