Preheat the oven to gas 6, 200°C, fan 180°C. Peel the garlic, strip the leaves from the rosemary, then finely chop it all with the pancetta

Put a medium ovenproof frying pan on a medium heat, tear in the mushrooms and dry-fry for 5 mins to release their flavour.

Add the garlic, rosemary and pancetta with 1 tsp olive oil and cook for 3 mins until lightly golden.

Pour in the tomatoes with a tin’s worth of water, crushing the tomatoes with the back of a spoon.

Bring to the boil, then simmer for 10 mins; season.

Stir in the gnocchi, grate over the Parmesan, then bake for 15 mins until golden and bubbling.

Spoon over bombs of pesto and extra cheese (if you like) before serving.