Cheat’s ricotta and cherry tomato gnocchi recipe
 With Donna Hay’s cheat dough, you can make this quick gnocchi dish without any hassle. 360g/12oz ricotta80g/3oz Parmesan (or a similar vegetarian hard cheese), plus extra to serve, finely grated150g/5½oz plain flour, plus extra for dusting3 free-range eggs, beaten1½ tsp sea salt flakes1 tbsp finely chopped fresh basil1 tbsp flatleaf parsley leaves1 tbsp finely chopped fresh thyme 1 tbsp finely grated lemon zest60ml/2fl oz extra virgin olive oil3 garlic cloves, thinly sliced600g/1lb 5oz mixed cherry tomatoes, halvedfreshly ground black pepper2 tbsp baby basil, to serve 360g/12oz ricotta 80g/3oz Parmesan (or a similar vegetarian hard cheese), plus extra to serve, finely grated 150g/5½oz plain flour, plus extra for dusting 3 free-range eggs, beaten 1½ tsp sea salt flakes 1 tbsp finely chopped fresh basil 1 tbsp flatleaf parsley leaves 1 tbsp finely chopped fresh thyme 1 tbsp finely grated lemon zest 60ml/2fl oz extra virgin olive oil 3 garlic cloves, thinly sliced 600g/1lb 5oz mixed cherry tomatoes, halved freshly ground black pepper 2 tbsp baby basil, to serve Method Put the ricotta, Parmesan, flour, eggs, salt and some pepper in a large bowl and mix until a sticky dough has formed. Add the herbs and lemon zest and mix again.Lightly dust a clean work surface with flour. Divide the dough into two and roll each piece into a 3cm/1¼in-wide log. Lightly flour a baking tray. Slice each log into 2cm/¾in-thick pieces and set aside on the prepared tray.Heat the oil in large frying pan over a high heat. Add the garlic and tomatoes and cook for 5 minutes, or until soft.Meanwhile, bring a large saucepan of salted boiling water to the boil and cook the gnocchi in two batches for 2–3 minutes, or until firm and risen to the surface. Remove it with a slotted spoon.Toss the gnocchi with the tomatoes. Spoon into shallow bowls, scatter it with the baby basil and Parmesan and serve. Put the ricotta, Parmesan, flour, eggs, salt and some pepper in a large bowl and mix until a sticky dough has formed. Add the herbs and lemon zest and mix again. Put the ricotta, Parmesan, flour, eggs, salt and some pepper in a large bowl and mix until a sticky dough has formed. Add the herbs and lemon zest and mix again. Lightly dust a clean work surface with flour. Divide the dough into two and roll each piece into a 3cm/1¼in-wide log. Lightly flour a baking tray. Slice each log into 2cm/¾in-thick pieces and set aside on the prepared tray. Lightly dust a clean work surface with flour. Divide the dough into two and roll each piece into a 3cm/1¼in-wide log. Lightly flour a baking tray. Slice each log into 2cm/¾in-thick pieces and set aside on the prepared tray. Heat the oil in large frying pan over a high heat. Add the garlic and tomatoes and cook for 5 minutes, or until soft. Heat the oil in large frying pan over a high heat. Add the garlic and tomatoes and cook for 5 minutes, or until soft. Meanwhile, bring a large saucepan of salted boiling water to the boil and cook the gnocchi in two batches for 2–3 minutes, or until firm and risen to the surface. Remove it with a slotted spoon. Meanwhile, bring a large saucepan of salted boiling water to the boil and cook the gnocchi in two batches for 2–3 minutes, or until firm and risen to the surface. Remove it with a slotted spoon. Toss the gnocchi with the tomatoes. Spoon into shallow bowls, scatter it with the baby basil and Parmesan and serve. Toss the gnocchi with the tomatoes. Spoon into shallow bowls, scatter it with the baby basil and Parmesan and serve.