In a large frypan, heat oil over high heat. Add mince and cook for 5 minutes or until brown. Reduce heat and stir in Leggo’s Pasta Sauce, simmer for 10 minutes, stirring occasionally.
Meanwhile, cook gnocchi in a large saucepan of boiling water for 1-2 minutes or until gnocchi floats to the surface. Drain and set aside.
Spoon bolognese sauce into a shallow 1 litre baking dish and top with cooked gnocchi. Sprinkle with mozzarella cheese.
Place under a preheated grill for 2-3 minutes or until golden. Sprinkle with parsley.
Serve with a garden salad on the side.