Gnocchi Bolognaise

Heat 1 tsp olive oil in a saucepan. Cook 1/4 brown onion (finely chopped), ½ garlic clove (crushed) and ½ carrot (finely chopped) until softened. Add 80g lean beef mince and cook until browned. Add ½ tomato (chopped) and 80g tomato passata (Italian tomato puree).Simmer until thickened. Stir in 1 tbs fresh basil leaves (finely chopped). Cook 100g potato gnocchi in boiling water following packet instructions. Top gnocchi with bolognaise and sprinkle with 2 tsp grated parmesan cheese.