To make the Ragu

Heat the olive oil in a large saucepan, add the onion and fry gently until soft.

Increase the heat and add the sausage and Nduja meat. Once the meat is lightly browned reduce the heat a little and add the fennel seeds to toast for a munitioned then add the tomato puree to the pan. Fry the tomato puree until it darkens slightly, then adds the red wine chicken stock and bay leaves. Mix well and reduce the heat to low.
Cook low and slow for an hour and a half, to two hours. Ragu is always better made ahead and eaten the next day. If need adds a little extra water when needed.

To cook the Gnocchi

Once the Ragu is cooked and tender remove from the heat. Bring a large pan of salted water to the boil. Place the gnocchi in the pan and cook until they float to the surface – this will only take a couple of minutes. Drain the water from the gnocchi from the water and stir into the ragù for approximately 30 seconds, until fully cooked through. Stir through the parsley and parmesan, divide between plates and grate over some Parmesan just before serving

Homemade Gnocchi

Boil and slightly mash your potatoes, then add the flour and 1 egg. Mash it with a potato masher until it has gone sticky and combined, then season with 2 tsp of salt.
Flour your work surface, take a quarter of the dough and roll it out into a snake, then cut off small pieces. Place the gnocchi onto a floured baking tray, dust a fork with flour and gently press into the top of the gnocchi to marks them. You can make up all the gnocchi, or save the rest of the dough for another time.