To cook the sauce, heat oil in a pan, add garlic and cook to release flavour into the oil. Remove and throw away the garlic. Add the mussels and tomatoes and cook for 10 minutes. Dissolve saffron in lukewarm water then add to pan. Season with salt and pepper. Add chopped parsley then remove from heat.
Bring a pot of salted water to a boil, then add the gnocchi a few at a time. When they rise to the surface, remove with a slotted spoon. Do not overcook. Drain, add to sauce, and serve.
*Also works with Bonta Baby Clams