Chop the soffritto (onion, carrot and celery) into chunky pieces to maintain their shape during cooking
Heat extra virgin olive oil in a large pan
Add the chopped soffritto and garlic cloves to the pan
Sauté until softened
Stir in the tomato paste
Pour in the red wine and let it reduce
Add the peeled tomatoes, sun-dried tomatoes, bay leaves, parsley and basil
Pour in the vegetable stock
Simmer the ragù for an extended period to develop rich flavors
Cook the gnocchi according to package directions
Serve the ragù over the cooked gnocchi
