1. Heat oil in a large saucepan, add onion, fennel, basil and pancetta on medium heat. Cook for 5 minutes, stirring occasionally.
  2. Add the pork mince and cook for 8 minutes, stir frequently.
  3. Pour in wine and cook until alcohol has evaporated.
  4. Stir in chilli and tomato passata. Cover and simmer for 15 to 20 minutes and add salt and pepper to taste.
  5. In a pot of boiling salted water, add gnocchi and cook as per packet directions.
  6. Strain and add gnocchi to the frypan and toss to combine.
  7. Finish with grated Pecorino.
  8. Serve and enjoy with family and friends!