Halve the dates and the sun-dried tomatoes lengthways, then cut across into strips. Cut the olives into rings.
Heat the sun-dried tomato oil and fry the gnocchi in it.
In the meantime, cut the cocktail tomatoes in half.
When the gnocchi are golden brown, add the dates, olives, sun-dried tomatoes and spices. Fry for about a minute and then add the cherry tomatoes. Only fry until the tomatoes are hot, which takes about 2 minutes.