Heat a little oil in a pan and sauté the peeled garlic clove.
Meanwhile, finely chop the tomatoes.
Add the shrimp to the pan and sauté for a minute (or until thawed, if using frozen). Then pour in the brandy, increase the heat, and let the alcohol evaporate.
Add the tomatoes and cream to the pan, season with salt and pepper, and cook for 5-10 minutes, stirring often, until the tomatoes soften. Add a little water if necessary to prevent the sauce from burning.
Transfer the contents of the pan to a blender and blend until smooth. You can remove the garlic and set aside a couple of shrimp for garnish.
Cook the gnocchi in salted water until they float to the surface. Drain and transfer them to the pan with the sauce, and cook over medium heat for a couple of minutes, stirring continuously to coat the gnocchi in the sauce.
