Gnocchi Bolognaise with Shredded Iceberg Salad

Steps

1. a large pot of salted water to the boil.
2. Heat a drizzle of oil in a fry-pan (with a lid) on medium heat. Brown mince for about 5 minutes, breaking up mince with a spoon as it cooks. Add onion, carrot, courgette and garlic and cook for 3–4 minutes, until soft. Add wine (or first measure of stock) and evaporate for 1 minute.
3. Stir in tomato paste, tomatoes, second measure of stock, dried oregano and sugar. Cover and simmer until sauce is reduced, about 10 minutes.
4. Finely shred lettuce; cut cucumber in half lengthways and slice thinly. Place in bowl, squeeze over lemon juice (if using), add a drizzle of extra-virgin olive oil and season with salt and pepper. Set aside.
5. Cook gnocchi in pot of boiling water, stirring once, until gnocchi floats to the surface, 2–3 minutes. Reserve ¼ cup pasta water, drain well and return to pot with a drizzle of olive oil to prevent sticking.
6. Heat a drizzle of olive oil in a fry-pan on medium-high heat. Add cooked, drained gnocchi and toss until golden, about 3 minutes. Add gnocchi to bolognaise mix and gently toss to combine. If bolognaise mix appears too thick add a little of the reserved pasta water.
7. Divide gnocchi bolognaise between plates and sprinkle over parmesan cheese. Serve shredded iceberg salad on the side.