In a large bowl combine the drained ricotta, egg yolks, salt and Parmigiano cheese and use a fork to combine.

Tip the ricotta mixture onto your work surface and spread out using a bench scraper.

Sprinkle over the flour and using a bench scraper and a cutting motion, incorporate the flour into the ricotta until just combined.

Use your hands and a little extra flour if it feels necessary, to bring the dough together until it’s in one large ball.

Divide the ball into several pieces.

Roll each piece out into a rope 2-3cm in thickness.

Dust well then cut 2-3cm pieces in each rope to form your gnocchi.

Dust with flour and set aside on a baking tray dusted with flour until ready to use.

Preheat the oven to 180c/160c fan.

Heat olive oil in a large skillet over medium heat, add the garlic cloves until fragrant, then pour in the passata.

Fill the passata bottle half way with water to rinse it out and add this to the pan, then simmer for 20 minutes.

Remove the garlic cloves and season to taste with salt.

Add the cooked gnocchi then remove from the heat.

Stir through roughly 200g mozzarella and fresh basil leaves.

Top the skillet with the remaining mozzarella and bake for 15-20 minutes until golden and bubbling.