Oregano Lamb Ragu & Gnocchi

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the red onion, celery and carrot and cook, stirring, for 5 minutes, or until softened. Add the oregano, garlic and Italian herbs and cook for 1 minute, or until fragrant.

Push the vegetables to the side of the pan, add a drizzle more olive oil and the lamb mince. Cook, breaking up with a wooden spoon until browned, 4 minutes. Add the tomato paste, brown sugar, diced tomatoes, water and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer until thickened, 10 minutes. Stir through the butter and season with a pinch of salt and pepper.

While the ragu is simmering, heat a generous drizzle of olive oil in a large frying pan over medium-high heat. Once hot, add the gnocchi (see ingredients list) in a single layer and fry, tossing occasionally, until golden, 6-8 minutes. Season with a pinch of pepper. Transfer to a plate lined with paper towel to drain. TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden, adding extra olive oil if necessary.

Return the gnocchi and the lamb mixture to the large frying pan, and toss to coat.