Potato gnocchi with mussels and tomatoes

<p> <H4>HOW TO MAKE THE SAUCE</H4><br /> Scrub and debeard the mussels. In a non-stick skillet, heat the extra-virgin olive oil and add the mussels still closed, a pinch of pepper and cover with a lid. Cook over medium-high heat until the mussels open, about 3-4 minutes. Remove the shells, while reserving a few whole mussels for the topping.<br /> Rinse and quarter the plum tomatoes.<br />  <br /> <H4>HOW TO MAKE THE GNOCCHI</H4><br /> In a non-stick skillet heat some extra-virgin olive oil, place the quartered tomatoes, season with little salt and cook, 3 minutes top. Pour 100 ml of water and bring to a boil. Add the gnocchi, mussel meats and gently stir-fry for 3 minutes. Serve topping with whole mussels and one fresh basil leaf.</p> <p><img class="alignnone size-full wp-image-8317" src="https://www.mammaemma.it/wp-content/uploads/2021/03/cozze.jpg" alt="cozze" width="800" height="533" /></p>