Baked gnocchi sugo finto sugo finto means “fake sauce”

1/2 cup extra virgin olive oil

2 celery stalks, finely chopped

1 large carrot, peeled and finely chopped

1 brown onion, finely chopped

3 garlic cloves, crushed

1 tbs fennel seeds

1 tsp dried chilli flakes

2 tbs tomato paste

1/2 bunch oregano, leaves picked and finely chopped

1/2 bunch rosemary, leaves picked, finely chopped, plus extra leaves to serve

1 bunch sage, leaves picked, finely chopped, plus fried sage leaves to serve

800ml passatta (mutti brand works)

500g gnocchi from pasta section of supermarket, cooked according to packed instructions

1 cup mascarpone

100g coarsely grated cheddar

heat oil in a large sauce pan, over medium heat.

add celery, carrot and onion and cook, stirring occasionally, for 12 minutes or until softened.

add garlic, fennel seeds, chilli, tomato paste and herbs, and cook, stirring for 2 minutes, or until fragrant.

add passata and 1 cup water, simmer, stirring occasionally, for 25 minutes or until thick and reduced.

season.

preheat oven to 200 degrees celsius.

stir gnocchi through the sauce and pour into a large baking dish.

combine mascarpone and cheddar in a bowl and season.

dollop over gnocchi mixture and bake for 20 minutes until golden and bubbling.

scatter with extra rosemary and fried sage leaves to serve.