Ricotta Gnocchi with blistered cherry tomatoes

These gnocchi are super easy and when paired with a quick pan sauce of sweet, juicy tomatoes, they make the perfect summer meal.

Serves 2-3 you will want to double for 5

GNOCCHI: 300 firm ricotta 1 cup freshly grated parmesan ¾ cup plain flour 1 teaspoon sea salt ½ teaspoon grated nutmeg 1 large egg 1 large egg yolk

TOMATOES 2 cloves garlic, crushed 3 tablespoons olive oil finely grated zest 1 lemon ¼ teaspoon chilli flakes 300 grams mixed cherry tomatoes, halved 1 tablespoon finely chopped sea salt and ground pepper parmesan, for grating over herbs, e.g., basil, parsley, mint or a mixture

GNOCCHI: Place all the ingredients in a large bowl and mix together with a spoon to form a soft dough. Divide into 4 even portions and roll out on a lightly floured bench into 2cm-thick logs. Cut into 2cm lengths and place on a lightly floured tray. If not using immediately, cover and chill for up to 24 hours.

TOMATOES: Heat the oil in a large frying pan over a medium heat and stir in the garlic, zest and chilli. Add the tomatoes and cook for about 5 minutes, or until starting to soften. Season.

Bring a large saucepan of well-salted water to the boil. Add the gnocchi in two batches, cooking for 2 minutes from when they rise to the surface. Remove with a slotted spoon and add directly to the tomatoes. Stir gently to combine and top with grated parmesan, the herbs and a grind of pepper.

SERVES 2-3