Peel the potatoes and put them in a large pot of cold water to cook over a moderate heat for about 20 mins, until cooked through. Strain and leave to drain for a few minutes.

While they cook, peel and crush the garlic then add the oil, thyme, bay leaves, and garlic to a heavy-bottomed saucepan. Bring the pan up to the heat and gently fry for two mins.

Slice the tomatoes in half and add these to the oil with a liberal serve of salt.

Stew the tomatoes on low for 12-15 mins, stirring and crushing occasionally, until they melt.

Stir through a pinch of chilli flakes, turn off and leave to sit.

While still piping hot, pass the potatoes through a mouli or potato ricer and put them in a large bowl. Add the egg yolk and the grated parmesan to the still warm potatoes and beat until amalgamated.

Sift flour into the potato mix along with a few gratings of nutmeg. Lightly stir until just combined. The dough should be light and springy so be gentle here; don’t over mix, or you will end up with dense bullets. Adjust the dough with more flour, if it’s wet.

Bring a large pot of water to the boil.

Turn out the dough onto a lightly floured surface. Cut it into quarters and allow it to rest under a tea towel for 4-5 mins. Work one quarter at a time.

Gently hand shape the dough into cylindrical lengths – about 1.5cm in diameter, then slice the gnocchi on an angle into 1.5cm lengths.

In four batches, cook the gnocchi until they pop up to the surface and sit at the simmer for 1 minute. Scoop the cooked gnocchi out onto a tray rubbed with olive oil, and gently coat them to stop them sticking together.

Add the cooked gnocchi to the hot tomato sauce, add the basil leaves and gently toss together to coat the gnocchi evenly. Taste and adjust the seasoning.

Garnish with some freshly shaved parmesan and cracked pepper.