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In a medium pan of boiling water, cook the gnocchi for 1 min.
Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium-high heat.
Remove the gnocchi from the water using a slotted spoon, letting any excess water run off, and add them to the frying pan.
Cook for 5 mins, stirring to prevent the gnocchi from sticking.
Meanwhile, add the broad beans to the pan of boiling water and cook for 2 mins, then add the peas and cook for a further 2-3 mins, until tender. Drain and set aside.
Add the garlic, tomatoes and the remaining oil to the frying pan with the gnocchi.
Cook for a further 3-4 mins, tossing frequently, until the gnocchi is golden and the tomatoes have softened slightly.
Add the peas and broad beans. Toss to mix.
Divide the gnocchi between 2 plates and top with the grated cheese and basil, if you like.