Beef and tomato gnocchi

Heat half the oil in a large saucepan over medium-high heat. Add half the beef and cook for 3-4 minutes each side or until brown. Transfer to a heatproof bowl. Repeat with the remaining beef.

Heat the remaining oil in the pan over medium heat. Add the onion, celery, carrot and garlic and cook, stirring, for 5 minutes or until onion softens. Return the beef to the pan with the tomato, water, wine and bay leaves. Cover and bring to the boil. Reduce heat to low and simmer, covered, for 2 hours or until the beef is tender. Transfer the beef to a clean work surface. Use a fork to coarsely break the beef into pieces.

Return the beef to the pan and add the zucchini. Cover and cook, stirring occasionally, for 20 minutes or until the zucchini is tender.

Meanwhile, cook the gnocchi in a large saucepan of salted boiling water following packet directions or until tender. Drain.

To make the garlic & herb bread, preheat oven to 200°C. Combine the butter, garlic and parsley in a bowl. Spread the bread with butter mixture. Place, buttered-side up, on a baking tray and bake for 10 minutes or until crisp.

Add the gnocchi and parsley to the beef mixture and stir to combine. Season with salt and pepper. Top with rocket and parmesan and serve with garlic & herb bread.