Gnocchi Bolognese Bake

Heat a drizzle of oil in a large frying pan on medium heat. Add the carrot and onion and cook, stirring, until starting to soften, 5-6 mins. Add the beef mince. Cook until browned, 5 mins, breaking it up with a spoon as you go. Add the balsamic vinegar and Worcester sauce and bubble away for a few seconds. Stir in the finely chopped tomatoes. Bring to a boil, pop a lid on, reduce the heat and simmer until thick, 15 mins.

While the sauce thickens, add the gnocchi to the pan of boiling water. Cook for 2 mins (or until the gnocchi float to the surface of the water) then drain into a colander. Return to the pan off the heat and drizzle over some oil. Tip: this will stop it sticking together.

While you wait for the ragu to thicken, get on with your last few bits of prep. Roughly chop the basil (stalks and all) and grate the cheddar cheese. Preheat your grill to high.

When the ragu has thickened nicely and the carrots are cooked, stir through the baby spinach until wilted, 2-3mins. Stir in two thirds of the basil. Taste and add a pinch of salt and pepper if you feel it needs it. Stir the gnocchi through the sauce (use whichever pan is the biggest for this!) then transfer everything to an ovenproof dish. Sprinkle over the cheddar and hard Italian cheese.