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In a large deep frying pan add a generous glug of extra virgin olive oil along with the diced soffritto mix (carrot, celery and onion). Cook on a medium heat for about 10 minutes.
Meanwhile pick the sage and rosemary leaves, finely chop them as much as you can. Add them to the soffritto along with the bay leaves and a generous pinch of salt and black pepper. Cook for another 5 minutes.
Now add the 3 legumes - brown lentils, chickpeas and butterbeans. Stir them in and cook for 10 minutes still on a medium heat, stirring occasionally.
Add the wine and let it simmer for a minute or two until slightly reduced.
Reduce the heat to low, hand crush the plum tomatoes and stir them in. Add the vegetable stock and simmer gently for 30 minutes, allowing the flavours to meld together.
Cook the gnocchi in plenty of salted boiling water and once fully cooked transfer to the ragù and stir well. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Turn off the heat, add a drizzle of extra virgin olive oil, stir well and taste and adjust the seasoning if necessary.
Plate the gnocchi with the Ragù di Legumi and serve immediately.