Cheesy Beef & Veggie Baked Gnocchi

While the gnocchi is roasting, finely chop the garlic (or use the garlic press). Finely chop the brown onion and courgette. Grate the carrot (unpeeled). Pick the rosemary leaves and roughly chop. Pick the thyme leaves. Place the thyme leaves on a small plate and drizzle with a little olive oil. TIP: This will prevent them from 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, add the garlic, onion, courgette, carrot and rosemary. Season with salt and pepper and cook until softened, 5-6 minutes.

Add 3/4 tin tomato paste to the pan with the beef and veggies and cook, stirring, for 1 minute. Add the chopped tomatoes, crushed & sieved tomatoes, butter, brown sugar, beef stock and a pinch of pepper. Stir to combine, 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 sugo 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!