Heat a generous amount of oil in a frying pan over a medium heat and cook the zucchini for a few minutes before adding the garlic and cherry tomatoes. Cook until the skins are about to burst on the tomatoes and the zucchini tender. Season with salt and pepper.

While the vegetables are cooking, combine the ricotta, flour, Parmesan, eggs, parsley, basil and salt in a mixing bowl. The dough will be slightly sticky.

Turn out onto well floured bench and divide into 4 portions.

With soft hands, roll each portion into a log shape – 3cm in diameter.

Cut each log into 2cm pieces.

In batches drop gnocchi into large pot of boiling salted water and cook for about 5 minutes. They pop to the surface when cooked – remove with a slotted spoon.

While the gnocchi is cooking, heat a frying pan over medium-high heat, add a little oil and cook the prawn until pink and cooked through. Season with a little salt.

Distribute the vegetables between bowls and top with the gnocchi and prawns. Sprinkle over a few basil leaves.