Set a pot, filled with water over a medium high heat. Leave until it starts to boil.
Put a saucepan on a medium heat and add 2 tablespoons of olive oil and washed and dried cherry tomatoes, then cook for around 5 - 10 minutes, or until the tomatoes start to get caramelised, stirring occasionally. Using a fork, press the tomatoes down, to get the juice out of them. Add a handful of fresh basil, stir a bit and add the white wine. Turn up the heat and cook as long as about 2/3 of the wine evaporates, for about 5 minutes.
Cook the gnocchi
Once the gnocchi are cooked, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and wash the gnocchi under a cold running water. Put a saucepan on a medium heat and add 1 tablespoon of olive oil. Pan fry the gnocchi. Add a cup of reserved water to the tomato sauce, cook for about 2 minutes, so that the sauce becomes a bit thicker.
Add the pan fried gnocchi to the tomato sauce, add a handful of fresh basil and stir well. Add some freshly grated parmesan and serve.