Beef & Veggie Ragu with Gnocchi

Add the garlic and Italian herbs and cook until fragrant, 1 minute. Cook the beef mince, breaking it up with a spoon, until browned, 4 minutes. Add the tomato paste (see ingredients) and cook for 1 minute. Add the brown sugar, chopped tomatoes, balsamic vinegar and crumbled beef stock and simmer until thickened, 10 minutes. Season with salt and pepper. Stir in the baby spinach leaves until wilted, 1 minute. TIP: Add a splash of water if the ragu is too thick!

While the ragu is simmering, heat a second large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the gnocchi (see ingredients) in a single layer and pan-fry, tossing occasionally, until golden, 8-10 minutes. Season. TIP: If the gnocchi doesn't fit in a single layer, pan-fry in batches so it becomes golden, adding extra olive oil if needed.

SPICY! The spice blend is hot, use less if you're sensitive to heat. Reserve two portions of ragu in the frying pan for lunch. Add the remaining ragu to the gnocchi and toss to coat. Return the reserved ragu to a medium-high heat. Push the ragu to one side, then add a drizzle of olive oil to the empty space. Add the Mexican Fiesta spice blend to the oil and stir until fragrant, 1-2 minutes. Stir to combine the ragu and spice blend. Remove from the heat and set aside.

Roughly chop the parsley leaves. Divide the gnocchi and beef ragu between bowls. Sprinkle with the parsley and grated Parmesan cheese.