Wash and dry all produce. Bring a large pot of salted water to a boil. Peel and grate the carrot with a box grater. Mince or grate the garlic. Halve, peel, and finely dice the onion. Grate the tomatoes with the box grater, discarding any remaining skins.

Heat a drizzle of olive oil in a large pan over high heat. Add the ground beef. Cook, breaking up the meat into pieces, until browned and cooked through, about 3-5 minutes. Season with salt and pepper. Remove from the pan, but don’t drain the oil.

Add the onion and carrot to the pan. Cook, tossing, for 2-3 minutes, until softened, adding a drizzle of olive oil if necessary. Add the garlic, oregano, chorizo spice, and 2 Tablespoons tomato paste. Cook, tossing, for an additional 2-3 minutes, until the garlic is fragrant and tomato paste has coated the vegetables.

Simmer the sauce: Add the grated tomatoes, chicken stock concentrate, and 1 cup water to the pan. Stir to combine. Bring to a boil, then reduce to a low simmer for 7-10 minutes, until thickened. Add the ground beef during the last 3 minutes of simmering. Season generously with salt and pepper. Taste and adjust the flavor with 1-2 teaspoons sugar, if needed, to balance the acidity.

Add the gnocchi to the boiling water. Boil 3-4 minutes, until tender. Using a slotted spoon, transfer the gnocchi to the pan with the sauce. Stir to combine. Season with salt and pepper.

Finish and plate: Divide the gnocchi Bolognese between bowls, and sprinkle with the Parmesan cheese. Enjoy!