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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 two bay leaves to the pan. Sauté until softened
Add the chopped garlic, sun-dried tomatoes, parsley and basil.
Stir in the tomato paste, add a pinch of salt and plenty of black pepper.
Pour in the red wine and let it reduce to half
Add the can of plum tomatoes, crush the tomatoes first, and add in the vegetable stock
Simmer the ragù for 20 minutes to develop rich flavours
Cook the gnocchi according to package directions
Serve the ragù over the cooked gnocchi