Preheat your oven to 200°C.

Cut your aubergine into 3cm chunks. Finely chop your rosemary.

Tip your aubergines into a large baking tray with your cherry tomatoes and gnocchi. Add a good glug of olive oil, your chopped rosemary, chilli flakes and salt, then give it a good mix.

Roast in the oven for 45 mins, tossing every so often so that everything cooks evenly. The gnocchi should be crispy and the aubergines super soft.

Add your mascarpone, lemon zest and juice and parmesan to a bowl. Give everything a really good mix, loosening with the water to make it saucy.

Remove your baking tray from the oven. Remove the vines from your tomatoes, then pour in your mascarpone mixture. Mix combine.

Sprinkle with basil, a little more parmesan and chilli flakes, then serve.