• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook gnocchi in the boiling water until floating on the surface, 2-4 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain gnocchi, then return to saucepan with a drizzle of olive oil.

• Meanwhile, grate carrot. • Roughly chop tomato and baby spinach leaves. • Transfer slow-cooked beef brisket including the liquid to a large bowl and shred with 2 forks. Set aside. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and tomato, until tender, 3-4 minutes. Transfer to a bowl.

• Return frying pan to high heat and cook shredded beef (no need for oil), stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium and add tomato & herb seasoning and cook, until fragrant, 1 minute. • Stir in passata, thyme, the brown sugar, butter and the reserved pasta water, until slightly thickened, 2-3 minutes. • Remove pan from heat then return veggies and add cooked gnocchi and chopped baby spinach. Toss to combine. Season with pepper. TIP: Cook beef in batches if your pan is getting crowded, returning all beef to pan before adding the seasoning!

• Divide beef brisket ragu gnocchi between bowls. • Top with Parmesan cheese to serve. Enjoy!