Cheesy Beef Bolognese Baked Gnocchi

While the gnocchi is roasting, finely chop the garlic (or use a garlic press). Finely chop the brown onion. Finely dice the zucchini. Grate the carrot (unpeeled). Pick the rosemary leaves and roughly chop. Pick the thyme leaves. TIP: Hold each sprig at the top, then gently run your fingers down to remove the leaves. Place the thyme leaves on a small plate and drizzle with a little olive oil. TIP: This will prevent them burning later!

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Reduce the heat to medium-high and add the onion, garlic, zucchini, carrot and rosemary. Season with salt and pepper and cook until softened, 5-6 minutes.

Add the tomato paste to the frying pan and cook, stirring, for 1 minute. Add the diced tomatoes, passata, butter, brown sugar, crumbled beef stock cubes and a pinch of pepper. Stir to combine and bring to a simmer, then remove from the heat and season to taste with salt and pepper. TIP: Add a dash of water to loosen if the sauce is a little dry!

Transfer the roasted gnocchi to a large baking dish and top with the beef sauce. Sprinkle with the shredded Cheddar cheese and thyme leaves. Bake until the cheese is melted and golden, 8-10 minutes. While the gnocchi is baking, thinly slice the cucumber into half-moons. In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Add the cucumber and mixed salad leaves and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp!