Harissa and Tomato Gnocchi

Heat your oven to 200°C.

Add your potatoes to a baking tray, then rub with salt and olive oil. Stab each potato with a fork, then bake for 1 hour.

Meanwhile, make your sauce. Start by finely slicing your garlic.

Heat a sauté pan over a medium heat. Add your garlic and cook very gently for 2 mins. Tip in your chopped tomatoes, then simmer for 30 mins until reduced.

Add your tofu and rose harissa to the tomato sauce, then whizz to a smooth sauce with a stick blender.

When your potatoes are cool enough to handle, cut them in half. Scoop out the flesh and set the skins aside. You can use them to make loaded potato skins if you fancy saving on food waste.

Push your potato flesh through a potato ricer or a fine sieve set over a bowl. Add your flour and a generous pinch of salt, then mix to combine.

Turn your dough out onto a surface and briefly knead until smooth. Divide your dough into 2 evenly sized pieces.

Roll each piece of dough with your hands until it forms a sausage shape about 1 inch wide. Cut into ½ inch wide pieces.

Bring a large pot of salted water to a boil. Cook until the gnocchi float to top, then cook for a further 30 seconds and remove from the water.

Add your miso paste to your tomato sauce. Add the zest of your lemon, and the juice of half of it. Season to taste with salt and pepper.

Add a splash of pasta water to your sauce, along with your gnocchi. Gently toss to coat, trying your best not to break up the gnocchi.

Spoon onto plates, and top with a drizzle of olive oil, basil leaves and a crack of black pepper. Serve and enjoy.