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 cloves. Pick the rosemary leaves off their sprigs and finely chop them. Pour 1 tbsp oil into a pan and bring to a medium heat.

Slide the onion, celery and garlic into the pan. Sprinkle in 1 tsp dried oregano, the chopped 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 a vegetable peeler to create ribbons. When you get to the middles, thinly chop them. Slide into a bowl. Squeeze the lemon juice into a separate small bowl, and whisk in 1 tbsp oil and a little salt and pepper to form a dressing. Set aside.

Preheat your grill to medium-high. Stir the gnocchi into the tomato sauce till evenly coated, then pour everything into an ovenproof dish. Tear the mozzarella into rough chunks and dot on top. Grind over a little black pepper and slide 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 with the golden grilled gnocchi.