Beef and gnocchi bakes

1.Preheat oven to 220C or 200C fan. Heat oil in a large saucepan on medium. Add onion and garlic and cook for 3-4 mins, until soft. Add beef mince and carrot and cook, stirring with a wooden spoon to break up any lumps, for l0 mins, until browned. Stir in tomato passata and bring to boil. Reduce heat to low and simmer for 15 mins, until sauce thickens. Stir through chopped parsley and season to taste.

2.Meanwhile, cook gnocchi in a large saucepan of salted boiling water for 3-4 mins, until gnocchi rise to surface. Use a slotted spoon to remove gnocchi from boiling water (below) and drain.

3.Divide mince mixture between four l l/2 cup-capacity baking dishes or ramekins. Top with gnocchi, scatter over parmesan and sprinkle with nutmeg. Bake for 10-12 mins, until gnocchi is golden and sauce is bubbling. Scatter over extra parsley and serve.