Preheat oven to 200°C

Cut tomatoes into quarters and place them on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast 20 – 30 minutes or until collapsed and juicy.

Cook Gnocchi according to packet instructions. Drain and set aside.

Heat some olive oil in a pan and gently fry crushed garlic for 30 seconds. Next, add tomato paste and roasted tomatoes along with the white wine, and using a wooden spoon crush tomatoes until broken down. Simmer until the wine has evaporated.

Roughly cut chard leaves in half for more bite-size pieces.

Add chicken stock, chard leaves, lemon rind, balsamic and chilli flakes to the tomatoes, bring to a boil then reduce to simmer for 3  minutes.

To finish add gnocchi and combine well. Cook gently for a few minutes so the gnocchi can absorb the sauce. Remove from heat, generously drizzle in some olive oil along with the grated parmesan, and stir to combine. Taste and if needed season with salt and pepper.

Transfer Gnocchi to bowls and grate a little extra parmesan over the top as garnish. Serve immediately.