Heat the oven to 140°C Fan. Line 2 baking trays with baking paper.

Halve the tomatoes, then mix them in a bowl with the garlic slices, oil and salt, until evenly coated.

Spread them out on the baking trays, cut side up in an even layer, placing the garlic slices on top of the tomatoes.

Roast for 1 ½-2 hours or until the tomatoes are jammy and sweet but not completely dry.

Squash all the tomatoes with the back of a fork so they become a little juicier, then allow them to cool.

Drain the ricotta in a fine sieve, then put it in a mixing bowl.

Add the egg yolk and flour. Season with salt and pepper, then mix with a fork.

As it starts to come together, tip the dough onto a floured surface. Gently bring it together into a rough dough, then knead for a few seconds to combine.

Wrap the dough in cling film, then let it chill for 1 hour.

Lightly flour your work surface and have a tray nearby that’s also lightly floured.

Unwrap the dough and cut it into 4 equal pieces. Roll one quarter into a long sausage about 1.5cm thick.

Cut into 2cm gnocchi pieces, then place them on the tray and repeat with the other 3 pieces of dough.

To cook, bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water to cook. They are finished once they rise to the surface (around 2 minutes).

Reserve a mug of pasta water before draining the gnocchi, then drain the gnocchi.

Mash your roasted tomatoes, then tip them into the hot gnocchi along with a splash of pasta water and a few tablespoons of high-quality extra virgin olive oil.

Spoon onto a platter or plates and top with some basil, or simply with parmesan and black pepper.