Combine ricotta, parmesan and nutmeg in a bowl. Season well.

Spread half the semolina in a large, flat dish. Shape ricotta mixture into about 24 walnut-sized balls and roll in the semolina. Arrange in the dish and cover with remaining semolina. Refrigerate for at least 24 hours, or ideally 2–3 days.

Preheat oven to 180°C. Combine cherry tomatoes, garlic, butter and olive oil on a baking tray. Season well and roast for 12–15 mins until the tomatoes just start to caramelise.

Blitz the roasted tomatoes with a stick blender or in a food processor until smooth. Season to taste and set aside.

Place flour, beaten egg and breadcrumbs into separate bowls. Roll gnudi in flour and dust off excess, then dip in egg followed by breadcrumbs. Repeat the egg and breadcrumb coating for a double layer.

Fry the coated gnudi in batches until crisp and golden all over.

Spoon roasted tomato sauce into shallow bowls and top with the fried gnudi. Finish with grated parmesan and serve.