Drain the tuna. Bring a large pan of salted water to the boil.

Dice the courgette, slice the garlic and chop the guindilla peppers. Pick the basil leaves and set aside, reserving the stems.

Heat the olive oil in a large frying pan over a medium heat. Add the courgette and cook for 5–6 mins, stirring often, until golden. Scoop out and set aside, leaving the oil behind.

Add the garlic and basil stems to the same pan and cook for 2–3 mins until soft and fragrant.

Pour in the passata and simmer for 15 mins. Remove the basil stems, then stir in the guindilla peppers, drained tuna and half the cooked courgette. Season with salt.

Add the gnocchi to the boiling water and cook for 2 mins or until they float. Transfer straight into the sauce along with a ladle of cooking water.

Stir in the basil leaves and grate in half of the Parmesan. Mix well until glossy and saucy.

Divide between bowls. Top with the remaining courgette, Parmesan and a good crack of black pepper.