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Cook the soffritto mix slowly on medium heat for about 10 minutes
Add the rosemary, sage, and bay leaves to the soffritto
Add the cooked lentils, chickpeas, and butter beans to the soffritto
Cook the legumes with the soffritto for about 10 minutes
Add the red wine to the mixture
Add the tinned plum tomatoes and rinse the tin with vegetable stock
Add the vegetable stock to the ragù
Cook on low heat for another half an hour until the ragù has reduced by half
Cook the potato gnocchi according to package instructions
Drop the cooked gnocchi directly into the ragù and serve