1. Finely slice the reserved half fennel head using a mandolin. Squeeze over some lemon juice to prevent browning, and cover and set aside in the fridge until ready to serve.

2. For the sauce, place a deep frypan over medium heat. Add the olive oil, fennel and onion and sweat until soft and translucent. Add the garlic and cook until fragrant. Season with salt and pepper then add the oregano, stirring to coat. Add the tinned tomato and white wine and simmer over low heat for 15-20 minutes. Taste and season with salt, pepper and a pinch of brown sugar if you feel the sauce has a bit of a tang.

3. While the sauce is cooking, prepare the gnocchi. Bring a large saucepan of water to the boil. As it is coming to the boil, combine the gnocchi ingredients in a bowl, using your hands (or a pastry scraper). Don't overwork the dough, just bring it together and if it feels too sticky, add a few tablespoons of flour.

4. Shape the dough into a disc then cut the disc into about 8 wedges. Using your hands, gently roll each piece into an even sized log. Cut each log into bite-sized gnocchi squares – don't be worried about perfecting the pieces of gnocchi, they puff and end up in sauce. Lightly dust the gnocchi with flour and give them a gentle toss to lightly coat.

5. Gently add the gnocchi to the boiling water. As soon as the gnocchi is done it will look slightly puffed and float to the top. Drain using a slotted spoon. You can briefly fry the gnocchi in another frypan with 1 tablespoon of butter if you want a crisp edge, otherwise add straight to the sauce and turn to coat. Alternatively, you can distribute the sauce between serving bowls and top with gnocchi.

6. Add a scattering of reserved fresh fennel, its fronds, cherry tomatoes (if using) and some shaved parmesan. Season generously with salt and pepper and serve.

*Note: You could also adapt 2 cups of my Quarantine sauce for this, and add the fennel and oregano while it reheats.