Preheat the oven to 200°C.

Place the short ribs in a large roasting dish and roast until well browned on both sides. Remove from the oven and set aside.

Heat a glug of Olive Oil in a large casserole dish over medium to high heat. Saute the onions, carrots and leeks until soft and the onions are translucent. Add the roasted short ribs with their roasting juices to the pot, along with the stock, tomatoes and sugar. Stir until combined.

Turn the oven down to 150°C. Cover the casserole dish with a lid and place in the oven to slow-cook for 4 hours. Remove and season well with Sea Salt and Black Pepper. Skim off any excess oil and keep warm over low heat on the stovetop while the gnocchi is being prepared.

To make the gnocchi, cut a small cross in the top of each potato. Place on a baking tray and bake at 180°C for 40-60 minutes until crisp on the outside and soft on the inside. Bring a large pot of salted water to a gentle simmer over medium to high heat. Remove and discard the potato skins and pass the hot potatoes through a ricer, and then press through a fine sieve into a large bowl. Add the remaining ingredients and mix to form a soft, elastic dough. Lightly flour your surface and hands, and roll the gnocchi into long cylinders 1cm in diameter. Cut into 2cm pieces and roll each piece gently over the back of a fork to shape the gnocchi. Add to the simmering water and cook for 2 minutes or until the gnocchi rises to the surface. Remove, drain and toss lightly in Olive Oil.

When ready to serve, stir the fresh herbs into the ragu and spoon into bowls with the gnocchi. Garnish with extra parsley and enjoy!

Tip: While nothing comes close to homemade gnocchi, you can cook up some store-bought gnocchi if you don’t have time to make your own.