Heat your grill to high. Bring a small pan of salted water to the boil and cook the gnocchi for about 2 mins, until they float. Drain and set aside. Halve the cherry tomatoes.

Heat the olive oil in a frying pan over a medium heat. Add the garlic and fry for 2 mins until fragrant. Add the tomato purée and cook for another minute before adding the cherry tomatoes.

Mix well, then take the pan off the heat and stir in the chickpeas and cottage cheese until everything is combined. Season with salt and pepper.

If you’re not using an ovenproof frying pan, transfer the mix to a baking dish. Top with the parmesan and slide under the grill for 3–5 mins until golden and bubbling.

Scatter over the torn basil and serve straight away.