Emily English’s whipped ricotta and slow-roasted tomato gnocchi

Method

1. Heat the oven to 210°C/190°C fan/gas 6½. In an ovenproof dish, combine the cherry tomatoes, aubergine, olives, capers, chilli flakes, oregano and balsamic vinegar, then season with salt and pepper. Add the garlic cloves, drizzle over a  little olive oil, then gently toss to evenly coat the vegetables.
2. Cover the dish with foil and bake in the oven for 25 minutes, then remove the foil and add the tomato purée and 2 tbsp water. Mix and bake for another 10 minutes until the tomatoes are collapsing and everything is soft. Remove the garlic, squeeze the flesh into the sauce (discard the skin) along with the basil and another 2 tbsp water.
3. For the whipped ricotta, use a fork to beat the ricotta, lemon zest and cheese together and add salt and pepper to taste.
4. Cook the gnocchi in a pan of salted boiling water according to the packet instructions. Drain, saving a cup of the cooking water. Add the warm gnocchi to the sauce and mix. Loosen with the reserved gnocchi water, if needed, to make it more saucy.
5. Serve topped with the whipped ricotta and an extra grating of cheese.