For the gnocchi, mix ricotta, almond meal and parmesan (if using) in a bowl. Season well.

Sprinkle extra almond meal on the base of a large plate. Scoop small tablespoons of mixture and shape into little gnocchi pillows. This is messy. I try to use two spoons but sometimes I use my hands if it’s too fiddly. Place each gnocchi on your prepared plate. When they’re all done pop in the fridge to firm up while you make the sauce.

Cook onion on a medium heat in a very generous pool of extra virgin olive oil. Don’t be shy with the oil!

When onion is soft, add tomato and simmer rapidly for about 10-15 minutes or until thickened. Use a spoon to chop up the tomato if you’re using whole.

Place gnocchi in the sauce, cover with a lid and simmer until warm. About 2-3 minutes. Be careful, if you cook them too long they’ll turn into a melted pool of cheesyness (which actually doesn’t sound that bad!).

Serve gnocchi in pasta bowls with salad leaves on the side.