Napoli Sauce: Gently heat olive oil in a pot. Add onion and cook until soft and translucent. Add can tomatoes, 50mL water, salt, and half of basil leaves. Bring to a simmer and cook uncovered for 20 mins. Set aside until needed.

Gnocchi: Place ricotta, parmesan, flour, eggs, salt, and pepper into a large bowl. Mix until combined and a sticky dough is formed. Transfer dough to a lightly floured, flat surface. Knead dough lightly for 2-3 mins. Gradually add a little more flour If the dough sticks to the surface or your hands. Divide dough into four pieces and roll into balls. Using both hands, roll out each dough ball into logs approximately as wide as your index finger. Cut logs into 2cm pieces.

Caponata: Warm 2 tablespoons of olive oil in a large frying pan over a medium heat. Once hot, add the diced eggplant and fry for 5 minutes or until golden, stirring occasionally.

Combine the breadcrumbs and 20 ml (3/4 fl oz) olive oil in a large frying pan. Bring to a medium heat and toss until the breadcrumbs are golden and crispy, then set aside to cool.

Heat a drizzle of olive oil in a large saucepan over a medium heat. Add the olives, capers and chilli and cook for 1 minute, then add the napoli sauce and continue cooking to heat through.

While the sauce is heating up, boil the gnocchi according to the package instructions. When they are cooked, add them to the sauce, toss through and season with salt if necessary.

Plate the gnocchi in bowls and garnish with the breadcrumbs, parsley, burrata and lemon zest. Season the burrata with olive oil, salt and black pepper, and serve.