Hearty Lamb Ragù Gnocchi Bake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick), with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion and bay leaf[ves] and cook for 4-5 min or until the onion is starting to soften

Once softened, add your mince and cook for 5 min or until browned, breaking it up with a wooden spoon as you go

Meanwhile, dissolve your beef stock mix in 150ml [200ml] [250ml] boiled water

Once the mince has browned, add your dried oregano, chopped tomatoes and beef stock to the pan

Bring to the boil over a high heat and cook for 4-5 min or until the stock has thickened to a ragù-like consistency and mince is cooked through (no pink meat!) – this is your ragù

Whilst the ragù is thickening, add your gnocchi to a pot of boiled water and bring to the boil over a high heat

Cook the gnocchi for 3 min or until it begins to rise to the top of the pot

Once done, drain the cooked gnocchi

Once the ragù has thickened, wash your spinach, then add it to the pan

Cook for 2-3 min further, stirring continuously until the spinach has wilted

Add the cooked gnocchi, season with a generous grind of black pepper and give everything a good mix up

Remove the bay leaf[ves] and discard – this is your hearty gnocchi ragù

Transfer the hearty gnocchi ragù to an oven-proof dish

Sprinkle over your grated Italian hard cheese

Put the dish in the oven for 10-15 min or until bubbling and golden – this is your hearty gnocchi ragù bake