Ainsley Harriott served up Spinach and Ricotta Gnudi with Cherry Tomatoes and Pine Nuts and Basil on Ainsley’s Fantastic Flavours.

The ingredients are: 350g fresh baby spinach leaves, any large stems removed, washed, 250g good quality ricotta, drained of any excess liquid through a lined colander or sieve, 1 egg, beaten, 35g of 00 plain flour, a little more if needed, 100g Parmesan, freshly and finely grated, plus extra to serve, zest of ½ lemon, fresh nutmeg, for grating, 150-175g fine semolina/semolina flour, salt and freshly ground black pepper, 4 tbsp extra-virgin olive oil, plus extra to serve, 3 cloves garlic, finely sliced, pinch of chilli flakes, 600g ripe baby plum tomatoes or mixed cherry tomatoes, halved, flaky sea salt and a pinch of sugar, 8 fresh basil leaves, shredded, plus extra to serve and 2 tbsp pine nuts, toasted.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.