Sophie Wyburd served up a tasty baked tomato gnudi on Saturday Kitchen.

The ingredients for the gnudi are: 125g kale, stalks removed, 100g fine semolina, 250g ricotta, 1 free-range egg yolk, 30g Parmesan, grated (or similar vegetarian Italian hard cheese), 30g breadcrumbs, ½ tsp freshly grated nutmeg and salt, to taste.

For the sauce: 2 tbsp olive oil, 2 large garlic cloves, finely sliced, 2 x 400g tins chopped tomatoes, ½ onion, peeled and trimmed, 25g butter, ½ tsp sugar, 8 basil leaves, 100g mozzarella, torn, 15g Parmesan, grated (or similar vegetarian Italian hard cheese), salt and freshly ground pepper and green salad or toasted ciabatta, to serve (optional).

See recipes by Sophie in her book titled: Tucking In available from Amazon now.