Roman-style gnocchi with sausage ragù

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Gently bring the milk to the boil in a large, heavy-based pan, then whisk in the butter and most of the parmesan until melted. Slowly whisk in the semolina, being careful as the hot mixture can spit as it thickens. Cook over a medium heat, whisking continually for 2-3 minutes, until very thick and stiff. Remove from the heat and whisk in the beaten eggs, then season with plenty of salt and pepper. Spoon onto a large sheet of cling film, wrap/roll it into a log about 6cm wide, then put in the fridge to cool (see Make Ahead).
2. Meanwhile, for the ragù, heat the olive oil in a large heavy-based pan and gently fry the grated carrot and celery for 5 minutes until starting to soften. Add the sausagemeat to the pan, increase the heat and cook for 10 minutes, breaking up the meat with a wooden spoon as it cooks. Add the passata, stir in the chopped olives and basil stalks, then simmer, stirring, for about (see Make Ahead)
3. Remove the gnocchi log from the fridge and cut into 2cm slices. Drain the pasta, add to the sauce and mix to combine. Stir in the grated cheese, then remove from the heat and serve sprinkled with a little chopped parsley.
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4. Transfer the ragù to a medium-large baking dish, then arrange the gnocchi in a single layer on top, overlapping slightly. Sprinkle with the remaining parmesan, then bake in the oven for 30 minutes until golden brown on top. Scatter with basil leaves to serve.