a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the sausage meat, bacon and mushrooms. Fry until the meat has browned and the mushrooms have softened, 5-6 mins.

c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle. Cook bacon thoroughly.

a) Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt.

b) When boiling, add the gnocchi to the water and bring back to the boil. Cook until the gnocchi rise to the surface of the water, 2-3 mins.

c) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, halve the ciabatta.

b) Toast the ciabatta halves in your toaster until golden.

c) Spread half the pesto onto the ciabatta, then cut diagonally into triangles.

a) Stir the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the sausage meat.

b) Bring to a boil, then reduce the heat and simmer until thickened, 2-3 mins.

a) Stir in the sun-dried tomato paste and half the cheese until melted. Season with pepper.

b) Stir the cooked gnocchi into the sauce.

c) Add a splash of water if you feel it needs it.

a) Share the gnocchi and ragu between your bowls.

b) Drizzle over the remaining pesto and sprinkle over the remaining cheese.

c) Top with the rocket and finish by drizzling over the balsamic glaze.

d) Serve the pesto ciabatta on the side.

Enjoy!