Gnocchi Lasagna

Peel and finely dice the shallots and garlic. Wash or peel the celery and carrots, if needed, and finely dice them. Finely chop the mushrooms in a food processor.

Heat the olive oil in a large pot or deep skillet over medium heat. Add the shallots, garlic, celery, and carrots, season with a generous pinch of salt, and cook for 5 to 10 minutes, stirring occasionally, until the vegetables have softened and the shallots are translucent. Add the ground meat, increase the heat to medium-high, and cook for 4 to 6 minutes, breaking it into small pieces with a wooden spoon as it browns.

Once the ground meat is nicely browned and crumbly, add the mushrooms and tomato paste. Cook for another 2 minutes, stirring frequently.

Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 to 2 minutes to reduce slightly.

Pour in the tomato sauce, then add the bay leaf and thyme. Cover and simmer gently over low heat for 15 to 20 minutes, stirring occasionally. If time allows, you can simmer the sauce for longer to deepen the flavor. Meanwhile, preheat the oven to 400°F (200°C) using conventional oven settings (top and bottom heat).

Remove the bay leaf and thyme. Stir in the balsamic vinegar and oregano, then season to taste with salt and black pepper.

Add the gnocchi and stir until evenly coated in the Bolognese sauce. If your pan is not oven-safe, transfer the mixture to a baking dish. Sprinkle the cheese evenly over the top and bake for 20 minutes, or until the gnocchi are tender and the cheese is melted and golden brown.