Place potatoes on a rack or bed of rock salt and bake for about an hour or until completely tender throughout.

Peel the skin off and push through a ricer into a large mixing bowl.

Add in the parmigiano and egg yolks and a pinch of salt and mix with a spoon. Add the flour and fold gently, to not overwork.

Cut the dough into four pieces. Roll each into a thin log and cut into 2cm lengths. Place on floured trays.

Peel the tomatoes using the OXO peeler.

Cut out and remove any stems, then cut through the equator and discard the seeds. Cut tomatoes again into chunks.

Season well with salt and simmer with a lid on for the first 15 minutes then remove the lid and simmer a further 10–15 minutes until thickened.

Use a potato masher or food mill to crush the tomatoes to a sauce consistency.

Boil the gnocchi in salted water until they float, then lift from the water using a skimmer.

Sear your gnocchi in a non-stick pan over medium heat until golden. Toss everything together and divide onto plates.

Finish with olive oil and Pecorino Romano cheese. Enjoy!