Fill your kettle and boil it. Peel and finely chop the red onion. Trim the dry ends from the celery stick and finely slice it. Put a medium pan on a medium heat and add 1 tbsp olive oil, the chopped onion and celery stick. Season with a pinch of salt and pepper. Fry, stirring often, for 5 mins till the veg start to soften and brown.

While the veg fry, fill a large pan with hot water from the kettle and bring back to the boil. Peel and crush or grate the garlic. Pick the rosemary leaves off the woody stems and finely chop them. Drain the borlotti beans and rinse them.

Stir the garlic and most of the rosemary leaves into the veg (keep a pinch of rosemary back for garnishing). Cook and stir for 1 min.

Stir the borlotti beans into the pan. Pour in the cherry tomato passata and stir to mix. Cover and simmer for 8-10 mins, stirring now and then, till the sauce thickens a little.

The water in the large pan should be boiling by now. Add the gnocchetti pasta and simmer for 8 mins till the pasta is cooked but still has a little bite to it.

Taste the borlotti bean sauce and add a pinch more salt or pepper if you think it needs it. Drain the pasta and stir it into the sauce. Divide between a couple of warm bowls, top with the last of the rosemary leaves and serve.