Peel and finely chop the onion. Trim the dry ends off the celery stick and then finely chop the celery. Peel and crush or finely chop the garlic. Pick the rosemary leaves off their sprigs and finely chop them. Pour 1 tbsp olive oil into a pan and warm it to a medium heat.

Add the onion, celery and garlic to the pan. Tip in 1 tsp dried oregano, the rosemary and a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till softened.

Pour the tinned cherry tomatoes into the pan. Season with a pinch of salt and pepper. Bring to the boil, then reduce the heat to a gentle simmer and cook for 10 mins. Stir every few mins.

Meanwhile, make the carrot ribbon salad. Trim and peel the carrots, then use the peeler to shave the carrots into ribbons. When you get to the cores, finely chop them. Pop the carrots into a bowl. Squeeze the lemon juice into a separate bowl, and whisk in 1 tbsp olive oil and a little salt and pepper to make a dressing. Set aside.

Preheat your grill to medium-high. Stir the gnocchi into the tomato sauce to coat it, then tip the gnocchi and sauce into an ovenproof dish. Roughly tear the mozzarella and scatter it over the top. Crack over a little black pepper and slide the dish under the grill. Cook for 5 mins, till the cheese is golden and the sauce is bubbling.

Toss the carrot ribbons with the lemon dressing and serve the grilled gnocchi with the carrot salad on the side.