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, courgette, 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. TIP: Allow the undersides to become golden before tossing. Add extra olive oil if the gnocchi is sticking to the pan. Season with a pinch of salt and pepper. Transfer to a bowl and repeat with the remaining gnocchi.

While the gnocchi is cooking, return the beef mixture in the medium frying pan to a medium-high heat. Add the tomato paste (see ingredients list) and cook, stirring, for 1 minute. Add the crushed & sieved tomatoes, butter, brown sugar, crumbled beef stock 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 olive oil (2 tsp for 2 people / 4 tsp for 4 people), the balsamic vinegar and a pinch of salt and pepper. Add the pear and mixed salad leaves and toss to coat.