Gnocchi:
*Ratio - 60% steamed veggies (I like to use 525 grams steamed potato or carrot)
*40% flour (210g flour if using 525g veg)
* 1 medium egg
*additional flour for shaping and rolling gnocchi or if dough is too wet (dependent on type of veg)
*milk (if dough is too dry - dependent on what veggies you use and quantity you are making) also for drizzling over before baking

Sausage Bolognese:
*3 medium onions peeled and chopped
*500g sausage meat (alternatively use sausages with casings removed or use ground beef/pork/chicken)
* 3 cloves of garlic (or 3 tsp crushed garlic)
* quarter cup dried basil (or use fresh)
* 1 tsp each - dried oregano, parsley, paprika, sage
* 2 tsp dried or fresh rosemary
* 1 Tbs sugar
* 2 Tbs each of tomato paste (I use 1x50g sachet), soy sauce.
* 2x 400gram cans of chopped or crushed tomatoes
* half a cup of water
*salt to taste
*15g butter chopped (about two servings or one sixth ? of a stick of butter)
*300g grated cheese

METHOD
Gnocchi:
1. Peel your veggies (if using carrot or potato) then steam or boil veggies until fork tender. Drain all the water from veggies (while still hot) then allow steam to evaporate as much of the water as possible from the veggies (try to get veg as dry as you can by letting the water steam off while veggies are hot)
2. Puree (or finely mash) the veggies and allow cooling. Add the egg to pureed veggies and mix well.
3. Add flour to pureed veggie mixture and gently knead until the mix is homogeneous. Add a little milk if too dry or a little flour if too wet/sticky.
4. Lightly dust surface, quarter the dough and roll out 4 x 1inch thick logs. Use a knife or scissors to cut your logs into gnocchi pieces.
5. Boil a pot of water, add a third of the gnocchi to it and allow to boil until gnocchi start floating at the surface of the water then remove them and let them drain. Repeat steps for the other 2 thirds of the gnocchi. Put gnocchi aside and move onto making bolognaise sauce.

Sausage Bolognese:
1. Chop the onions and add to the pan. Place the sausage meat on top and allow to brown. Cook on med-high heat.
2. Once the meat has browned and onion at least translucent, add the garlic and cook for 1 minute or until garlic is lightly golden.
3. Add to the beef all the herbs, sugar, tomato paste, mix well and then cook until the herbs are fragrant (about 1-2 minutes).
4. Add soy sauce, canned tomatoes and use the half cup of water to rince out each can and pour into the mince. Mix together well and allow to simmer (without a lid) for about 7 minutes or until tomato looks like it has cooked and softened a bit and sauce has thickened a bit.
5. Meanwhile grate the cheese.
6. Divide cooked gnocchi between two baking dishes (place the gnocchi in the baking dishes).
7. Remove meat sauce from heat and evenly distribute between the two dishes (spoon the sauce over the gnocchi). Sprinkle grated cheese over the top, sprinkle the chopped butter over then sprinkle two Tbs milk over the top before placing in the oven.
8. Bake in the oven at 160 degrees C (320 degrees F) for half an hour or until cheese is melted and lightly golden.
9. Enjoy! Serves 8 (each baking dish serves 4)

Note:
If you have made excess gnocchi it freezes well as long as it hasn't been boiled yet. Place a ziplock bag over a small chopping board and place gnocchi in the bag taking care to give each gnocchi piece space so that they don't stick together. Flash freeze the gnocchi then after that you can remove the chopping board from the freezer because the gnocchi won't stick together after they've been flash frozen.

Store one dish in the refrigerator (after assembling/before baking) for another night - best eaten within 3 days.