Heat the oil in a large frying pan or saucepan over a medium heat and fry the onion for 6 mins until softened but not golden. Stir in the sausagemeat and break it up using a wooden spoon to create small pieces. Cook for 5 mins until beginning to brown.

Sprinkle in the paprika and oregano and stir. Cook for 1 min, then pour in the wine, if using, and cook for a few minutes until it’s evaporated a little. Pour in the stock, season with freshly ground pepper and cook for 3 mins, then tip in the spinach and cook for 5-6 mins until defrosted.

Ensure the stock is simmering, then tip in the gnocchi and cook for 3 mins. Stir in most of the parmesan and serve with the remaining sprinkled over. Leave to cool before freezing. Will keep frozen for two months. To reheat, defrost thoroughly, then heat up in the microwave until piping hot.