Peel and finely dice the shallots and garlic. Clean and finely dice the celery and carrots. Finely chop the mushrooms in a food processor or chopper.

Pour olive oil into a large pot or deep frying pan. Sauté the shallots, garlic, celery, and carrots with a generous pinch of salt over medium heat for 5 to 10 minutes, until the vegetables are soft and the shallots are translucent. Add the ground meat, break it up, and brown it over medium-high heat for 3 to 5 minutes, breaking it up into small pieces.

Once the minced meat is nicely browned and crumbly, add the mushrooms and tomato paste and sauté for 2 minutes.

Then deglaze the pan with the red wine or vegetable broth. Stir well and let the alcohol evaporate briefly.

Pour the strained tomatoes into the pan. Add the bay leaf and thyme, cover, and simmer for 15 to 20 minutes. (If time allows, you can cook it longer.) Meanwhile, preheat the oven to 200°C (390°F).

Remove the bay leaf and thyme, and season the sauce with balsamic vinegar, oregano, salt and pepper.

Add the gnocchi and stir them into the sauce. If necessary, transfer the gnocchi Bolognese to a suitable casserole dish. Sprinkle the cheese over the top and bake in a preheated oven for 20 minutes, or until the cheese is melted and golden brown.