Sauté the bouquet garni in a pan.

Add the washed, hulled and roughly chopped tomatoes.

Add the salt, sugar and basil. Cover and cook over a low heat for 1 hour.

Remove the lid and continue cooking for another hour, skimming from time to time.

Purée the mixture and leave to stand in a sieve until about two-thirds of the water has drained away.

Season to taste.

Steam the potatoes for 20 minutes, then peel and mash them.

Mix the hot mash with the other ingredients to form a smooth dough.

Roll the dough into a cylinder about 1 cm in diameter and cut into 1 cm pieces.

Cook in boiling salted water until the gnocchi rise to the surface, then remove with a skimmer and drain.

Mix the gnocchi with the tomato coulis, add a drizzle of extra virgin olive oil, and sprinkle generously with Parmigiano Reggiano aged over 30 months.

Arrange the gnocchi in a deep plate.

Garnish with some fresh basil.