1.Preheat oven to 180°C. Line a 25cm x 35cm oven tray with baking paper.
2.Combine tomatoes, oil, garlic, oregano, balsamic and chilli in a medium bowl; season. Spread mixture onto prepared tray. Bake for 15 minutes or until lightly browned.
3.Meanwhile, place ricotta in a medium bowl. Stir in grated parmesan, egg and chopped basil; season well. Add enough of the flour to mix to a soft dough; do not over-mix. Divide dough in half. Roll each half on a lightly floured work surface into a 2cm thick rope. Using a floured butter knife, cut dough into 2cm (¾-inch) lengths.
4.Cook gnocchi in two batches in a large saucepan of boiling salted water. Once gnocchi rise to the surface, cook for a further 1 minute. Using a slotted spoon, transfer gnocchi to oven tray with tomatoes; stir to distribute gnocchi through tomato mixture.
5.Preheat grill on high.
6.Top gnocchi with salami and dollops of mascarpone. Grill for 10 minutes or until browned lightly.
7.Serve sprinkled with extra parmesan and basil.
You can omit the chilli and use a mild salami or ham, if you prefer. Recipe is not suitable to freeze.