Ingredients

• 100g unsalted butter
• 150g (1 cup) plain flour
• 3 eggs
• 1 teaspoon salt
• Pinch of freshly grated nutmeg
• 60g (3/4 cup) finely grated parmesan, plus extra, shaved, to serve
• Sage leaves, fried, to serve
• 4 thin slices prosciutto, torn, to serve

Confit tomatoes

• 2 pkts (250g each) trussed mini roma tomatoes
• 3 large sprigs fresh sage
• 250ml (1 cup) extra virgin olive oil

Method

• Step 1 For confit tomatoes, preheat the oven to 150C/130C fan-forced. Place tomatoes in a single layer in a small ovenproof dish. Add the sage and cover with the oil. Cook for 1 hour or until tomatoes are very soft.
• Step 2 Meanwhile, heat butter and 2⁄3 cup water in a medium saucepan over medium heat, stirring, until butter is melted. Add flour. Beat with a wooden spoon for 2 minutes or until mixture leaves the side of the pan. Set aside to cool slightly. Transfer to a bowl.
• Step 3 Use electric beaters to beat eggs into the flour mixture, one at a time, until well combined. Beat in salt, nutmeg and 1 ⁄2 cup parmesan. Spoon mixture into a piping bag fitted with a plain 1cm nozzle.
• Step 4 Bring a large saucepan of water to a simmer. Pipe a quarter of the gnocchi mixture directly into the water, cutting it off at 2cm lengths. Simmer for 3 minutes. Use a slotted spoon to transfer gnocchi to a bowl of iced water. Continue with remaining mixture.
• Step 5 Increase oven temperature to 200C/180C fan forced. Grease a heatproof dish. Place drained gnocchi in prepared dish. Gently add tomatoes to dish. Drizzle with 1 ⁄3-1 ⁄2 cup confit oil. Sprinkle with remaining 1 ⁄4 cup parmesan. Season. Bake for 20 minutes or until gnocchi is golden. Top with extra shaved parmesan, sage and prosciutto.