Heat the oil in an ovenproof skillet or frying pan over a low-medium heat and cook the shallots for 5-8 mins until softened.

Stir in the garlic, chilli flakes and thyme, cook for a minute, then add the tomato purée, cream and half the parmesan. Season.

Meanwhile, cook the gnocchi in a pan of boiling water following pack instructions, then drain, reserving a mugful of the cooking water. Add the gnocchi to the sauce along with a splash of the reserved cooking water to loosen, if needed. Heat the grill to high.

Slice the camembert and arrange the slices over the gnocchi. Rub each sage leaf with a little olive oil, then arrange these on top of the cheese. Grill for 4-5 mins until golden and bubbling. Season with freshly ground black pepper, then serve.