Wash and dry the parsley; roughly chop the leaves and stems. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the gnocchi in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the Italian seasoning; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the gnocchi are browned and cooked through. Transfer to a bowl; stir in as much of the garlic paste as you’d like and all but a pinch of the parmesan. Toss to coat. Taste, then season with salt and pepper if desired.

To the same pan, add the tomato sauce and as much of the chile paste as you’d like, depending on how spicy you’d like it to be; season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until heated through. Serve the finished gnocchi with the sauce on the side. Garnish the gnocchi with the chopped parsley. Garnish the sauce with the remaining parmesan. Enjoy!