1: Rinse the mussels and remove the lateral beard.
2: Open all the mussels in a pan with two tablespoons of olive oil.
3: Remove the mussel meat from the shells.
4: Wash the cherry tomatoes and cook in a pan with oil and garlic for 10 minutes.
5: Boil a pot of lightly salted water and cook the gnocchi.
6: Drain the gnocchi directly into the pan with the tomatoes and stir-fry for a few minutes on high heat.
7: Add the mussels and mix well.
8: Serve with fresh parsley.
