Instructions

1. Finely chop the onion, garlic, celery, carrot and red pepper. Peel, then dice the sweet potatoes.
2. Heat the oil in a saucepan, then add the onion & celery and gently fry for 5 minutes, until soft. Add the rest of the chopped vegetables, put a lid on, and gently sauté for 5-8 minutes, stirring occasionally.
3. Add the oregano, tomato purée & chipotle. Stir to coat, then add the tinned tomatoes and enough stock to cover well. Add the bay leaf, bring to the boil, then gently simmer for 20 minutes until the vegetables are soft. For the last 5 minutes of cooking, add half of the peas.
4. Turn off the heat. Remove the bay leaf. Add the fresh herbs and, using a stick blender, purée the stew - you should get a thick, smooth sauce. You can transfer the sauce into a freezer box and chill, or continue with the recipe.
5. Ad the remaining peas to the sauce and cook for 5 minutes.
6. Meanwhile, following the packet instructions, cook the gnocchi in a pan of boiling water, then drain.
7. Mix the gnocchi with the sauce and rocket leaves, then serve immediately.