Ricotta gnudi in a fresh tomato sauce

1. Preheat the oven to 220˚C, gas mark 7. Drain the ricotta in a sieve over the sink for at least 5 minutes. Put the sliced tomatoes on an oven tray, add the bay leaves, garlic and olive oil; season and roast for 20 minutes. Remove the tray from the oven; pick out and discard the bay leaves and garlic skins. With a potato masher, roughly crush the tray contents, then stir through the basil.

2. Meanwhile, put the ricotta, egg yolks, parmesan and nutmeg in a bowl. Season and mix together, then add the flour and mix gently with a fork until just combined. Flour your hands and, taking small amounts of mixture, shape into logs about 1cm in diameter and 3cm long. Put on a parchment-lined tray sprinkled with flour.

3. Bring a large pan of salted water to the boil, drop the gnudi in and cook until they rise to the surface (about 3-4 minutes). Carefully lift them out with a slotted spoon and put them straight into the tomato sauce (use a little of the cooking water to loosen if need be). Divide the gnudi and sauce between plates; top with the extra parmesan and shredded basil, then serve with a green salad, if liked.