Cut in half about 10 cherry tomatoes, pour them in a skillet with some water and cook, about a few minutes.
Add the potato gnocchi with ricotta cheese and spinach, cook straight in the skillet for ta short amount of time (about 3 minutes).
Season with a pinch of salt, pepper and a drizzle of oil. Just before serving, add some Taleggio cubes, and stir-fry to make the ingredients bind together in a delicious cream.

Thanks to @memoly84_fitfoodlove