Italian Beef & Gnocchi Bolognese

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic, onion, zucchini, carrot and Italian herbs. Season with salt and pepper and cook until softened, 4-5 minutes. Remove from the heat.

While the veggies and beef mince are cooking, heat a generous drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add 1/2 the gnocchi in a single layer and fry until golden, 6-8 minutes. Season with a pinch of salt and pepper. Transfer to a bowl and repeat with the remaining gnocchi.

TIP: Allow the undersides to become golden before tossing. Add extra olive oil if the gnocchi is sticking to the pan.

While the gnocchi is cooking, return the beef mixture in the medium frying pan to a mediumhigh heat. Add the tomato paste and cook, stirring, for 1 minute. Add the passata (4/5 box for 2 people / 4 boxes for 4 people), butter, brown sugar, crumbled beef stock (1 cube for 2 people / 2 cubes for 4 people) and a pinch of pepper. Stir to combine and simmer until slightly thickened, 5 minutes.

While the sauce is simmering, thinly slice the pear. In a medium bowl, combine a drizzle of olive oil, the balsamic vinegar and a pinch of salt and pepper. Add the pear and mixed salad leaves and toss to coat.