Mexican Style Beef Chilli Gnocchi

Heat a drizzle of oil in a large frying pan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. Add the sliced pepper and fry until just soft, 3-4 mins, stirring occasionally.

Meanwhile, once the water is boiling, add the gnocchi and simmer until it floats to the top of the water, 2-3 mins. Drain well in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together. Set aside - we'll fry it later on.

Once the pepper has softened, add the garlic and Mexican style spice mix. Stir-fry until fragrant, 30 secs. Then add the passata, red wine stock paste and water for the sauce (see ingredients for amount). Stir together, bring to the boil then lower the heat and simmer until the sauce has thickened, 6-7 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

While the sauce simmers, heat a drizzle of oil in another large frying pan on high heat. Once hot, add the gnocchi and stir-fry until golden, 6-8 mins. Once the gnocchi and the sauce are both cooked, tip the sauce into the gnocchi pan, stir together and take off the heat. TIP: Add a slash of water if it looks a little dry.