Place tomatoes in a pan, add 200ml of water, shallot, garlic, herbs, chillies, and seasoning.
Simmer the sauce gently for at least one hour until thickened and dark red.
Boil the potatoes for 10-15 minutes until tender, then drain.
Mash the potatoes thoroughly until completely smooth to avoid lumps.
Incorporate the basil, seasoning, and flour to create a firm dough.
Knead gently and roll into ropes 1cm thick.
Cut the ropes into 2.5cm long pieces.
Simmer gnocchi in water for 1-2 minutes until they rise to the surface.
Remove gnocchi, toss with tomato sauce and rocket leaves, and serve.