Gnocchi: Rinse the potatoes, cook, peel, press through the potato press and cool. Finely grind the durum wheat and add it with the locust bean gum, salt and sour cream or crème fraiche to the mashed potatoes form and make a smooth dough. Let the dough rest for 10 minutes.
On a work surface sprinkled with flour, shape the dough into small rolls and cut into 3 cm long pieces. Then roll them on a fork to make them shell-shaped. Cook the gnocchi in enough boiling salted water for about 8-10 minutes (they will float to the surface).
Sauce: rinse the vine tomatoes, remove the stem and cut them into quarters.
Peel and chop the garlic and sauté in olive oil until soft, then add the tomatoes. Chop some fresh basil and add to the tomatoes with pepper, salt and honey. Cook everything at low temperature for about 5 minutes.
Form a unit of gnocchi on a large heated pasta plate, pour a little of the sauce over it and garnish with a few fresh basil leaves.
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