Cheesy Gnocchi Bolognese

1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
750g lean beef mince
600ml bottle Italian tomato pasta sauce
150g Tasmanian Heritage St Claire Swiss-style cheese, grated

Gnocchi
500g/1lb 2oz waxy potatoes such as red skins or new potatoes, peeled and diced
15g/½oz fresh basil leaves, finely chopped
200g/7oz plain flour
salt and freshly ground black pepper

Method
Preheat oven to 200°C. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 5 minutes or until soft. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Drain. Add a grated carrot and some fresh parsley and chopped tomatoes.
Add pasta sauce. Season with salt and pepper. Bring to the boil. Reduce heat to medium. Simmer for 10 to 15 minutes or until sauce thickens.

Meanwhile, to make the gnocchi, boil the potatoes for 10-15 minutes until tender then drain. Mash them well - this bit is important because lumps will be noticeable in the gnocchi, so use a potato ricer if you have one, or mash the potatoes thoroughly to as smooth a texture as possible.

Sprinkle over the basil, plenty of salt and black pepper and the flour. Using a wooden spoon or your hands, bring together to make a firm dough.

Knead the dough gently for a couple of minutes then roll out into sausages about 1cm (0.5in) thick. Cut the sausages into pieces 2.5cm(1in) long. Gently cook the gnocchi in a pan of simmering water for a minute or two until they rise to the surface. Scoop them out as they rise

Spoon bolognaise into a lightly-greased, 6cm deep, 24cm x 30cm (base) baking dish. Top with gnocchi. Sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and sauce bubbling at edges.