Ingredients

• 360g/12oz ricotta
• 80g/3oz Parmesan (or a similar vegetarian hard cheese)
• plus extra to serve
• finely grated
• 150g/5½oz plain flour
• plus extra for dusting
• 3 free-range eggs
• beaten
• 1½ tsp sea salt flakes
• 1 tbsp finely chopped fresh basil
• 1 tbsp flatleaf parsley leaves
• 1 tbsp finely chopped fresh thyme
• 1 tbsp finely grated lemon zest
• 60ml/2fl oz extra virgin olive oil
• 3 garlic cloves
• thinly sliced
• 600g/1lb 5oz mixed cherry tomatoes
• halved
• freshly ground black pepper
• 2 tbsp baby basil
• to serve

Directions

• Put the ricotta
• Parmesan
• flour
• eggs
• salt and some pepper in a large bowl and mix until a sticky dough has formed. Add the herbs and lemon zest and mix again.
• Lightly dust a clean work surface with flour. Divide the dough into two and roll each piece into a 3cm/1¼in-wide log. Lightly flour a baking tray. Slice each log into 2cm/¾in-thick pieces and set aside on the prepared tray.
• Heat the oil in large frying pan over a high heat. Add the garlic and tomatoes and cook for 5 minutes
• or until soft.
• Meanwhile
• bring a large saucepan of salted boiling water to the boil and cook the gnocchi in two batches for 2–3 minutes
• or until firm and risen to the surface. Remove it with a slotted spoon.
• Toss the gnocchi with the tomatoes. Spoon into shallow bowls
• scatter it with the baby basil and Parmesan and serve.