Italian Beef Ragu & Gnocchi

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, stirring, until softened, 3-4 minutes. • Add beef mince, breaking up mince with a spoon, until browned, 3-4 minutes. • Add garlic, Italian herbs and Nan's special seasoning and cook until fragrant, 1 minute.

TIP: For best results, drain the oil from the pan before adding the garlic.

• Stir in the brown sugar, tomato sugo, the water and chicken stock pot (see ingredients). • Reduce heat to low and simmer for 2-3 minutes.

• While ragu is simmering, heat a generous drizzle of olive oil in a second large frying pan over medium-high heat. • Add gnocchi in a single layer and cook, tossing occasionally, until golden, 6-8 minutes. Transfer to a paper towel-lined plate.

TIP: If the gnocchi doesn't fit in a single layer, cook in batches so it becomes golden. Add extra olive oil if necessary.

• Add gnocchi and baby spinach leaves to the beef ragu. Stir to coat.