Traditional Bolognese Gnocchi

Bring a large saucepan of salted water to the boil. Add the gnocchi and cook until the gnocchi rises to the surface (approximately 2-3 minutes). Drain really well. Transfer to a plate and pat dry with paper towel to absorb any remaining water (this will help the gnocchi crisp up).

Heat half of the olive oil in a medium frying pan over a medium-high heat. Add the gnocchi and fry for 3-4 minutes or until they are golden brown. Set the gnocchi aside.

Heat the remaining olive oil in the same frying pan over a medium-high heat. Add the brown onion and celery and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the pork & veal mince and cook, breaking up with a wooden spoon, for 2-3 minutes or until browned. Add the tomato paste, red wine vinegar and diced tomatoes and bring to the boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Stir through the parsley and season to taste with salt and pepper.