Halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion and mushrooms to the pan and stir-fry until softened, 10-12 mins. 

When the veg has softened, add the lamb mince and fry until browned, 6-8 mins.

Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the garlic and dried rosemary. Stir-fry for 1 min more. 

Add the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) to the lamb.

Bring to the boil, then simmer gently until the sauce has thickened slightly, 8-10 mins.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the gnocchi. Cook, turning regularly, until lightly golden and crispy, 5-6 mins.

Once the gnocchi is cooked, add it to the ragu. Stir well to combine, then stir through the hard Italian style cheese. 

Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Share the gnocchi and lamb ragu between your bowls. 

Scatter over the rocket leaves to finish.