Preheat your oven to 200°C. Cut your aubergine into 3cm chunks. Finely chop your rosemary.

Tip your aubergines into a large baking tray with your cherry tomatoes. Add a good glug of olive oil, your chopped rosemary, chilli flakes and salt, then give it a good mix. Roast in the oven for 45 mins, tossing every so often so that everything cooks evenly

Heat a medium frying pan and a couple tablespoons of oil before adding gnocchi, fry and turn as required until golden brown. Take off the heat when finished.

5 minutes before your aubergine and tomatoes are finished, add Add your mascarpone, lemon zest and juice and parmesan to your frying pan with gnocchi. Give everything a really good mix, loosening with water as required.

Remove oven tray from oven before adding contents to frying pan with gnocchi/mascarpone mix. Mix to combine. Sprinkle with basil, a little more parmesan and chilli flakes, then serve.