Preheat the oven to 200C / 390F.

Arrange your tomatoes in a shallow casserole dish. If you're using small to medium tomatoes, slice in two and place facing up on the dish. If you're using cherry or baby plum tomatoes, leave them whole. Drizzle with olive oil, salt and pepper, and the sliced garlic.

Place in the oven for 40 minutes. It's worth setting a timer for this so you can see when to add the gnocchi.

Prep the gnocchi. Scatter on an oiled baking tray and drizzle or spritz a little extra olive oil on top.

Once the tomatoes have been in for 15 minutes, and there's 25 minutes left on the clock, add the tray with the gnocchi to the oven on a lower tray.

For the next 25 minutes you can prep the remaining ingredients. Grate the cheese, slice the chives and sundried tomatoes.

Check in on the tomatoes from time to time. If a lot of the tomato juices are sticking to the bottom of the pan, you will want to throw the white wine in the pan to loosen things up.

At the end of the oven time, the tomatoes should be nicely cooked and caramelized, and the gnocchi should be getting crispy.

Remove from the oven and quickly throw the white wine into the pan with the tomatoes if you haven't already used it. Then add the gnocchi to the dish with the tomatoes. Add the cheese, cream, chives and sundried tomatoes to this dish and stir.

Place over a low heat until the cheese has melted and the sauce has formed. (Alternatively, return to the oven for a few minutes and then give it all a good stir when it comes out.)

Serve with a little extra chive on top.