Simon Rimmer served up tasty Ricotta and Pesto Gnocchi with Fresh Tomato Sauce on Sunday Brunch.

The ingredients are: 300g floury potatoes, 1 large egg, salt & pepper, 300g flour, 100g drained ricotta.

For the sauce are: 1 finely diced onion, 2 cloves garlic, 2 sticks finely diced celery, 75ml vermouth, 500g chopped ripe tomatoes, 300g chopped cherry tomatoes, 2tsp sugar, 120ml extra virgin olive oil plus a little more for for frying, salt and pepper for seasoning.

For the pesto: 50g basil, 50g grated hard Italian style Parmesan veggie cheese, 100ml extra virgin olive oil, 25g mint, 25g toasted pine nuts and 1 clove garlic.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.