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In a large deep frying pan or casserole add a generous glug of extra virgin olive oil along with the diced soffritto mix (carrot, celery and onion).
Add the bay leaves and cook on a medium heat for about 10 minutes stirring it time to time.
Meanwhile finely chop the basil, garlic cloves, sun-dried tomatoes and parsley. Add to the pan and cook for 5 minutes.
Add the tomato paste, a generous pinch of salt and black pepper. Give it a good stir and cook for 2 minutes.
Keeping the heat on medium, 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 20 to 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 Finto and serve immediately.