Fresh gnocchi with tomatoes and summer herbs from Prue: My All-time Favourite Recipes by Prue Leith

Ingredients

• 500 g potatoes, peeled
• 250 g plain flour
• grating of Parmesan or vegetarian hard cheese to serve
• 1 medium egg, beaten
• salt
• 1 tsp fennel seeds
• about 3 tbsp olive oil
• 1 kg ripe, plum tomatoes
• a large handful of summer herbs, roughly chopped (dill, basil and parsley)
• 150 ml full-fat crème fraiche (half-fat will split during cooking)
• 2 large garlic cloves, sliced
• 1 large onion, diced
• salt and pepper to season