Fry the vegetables with the herbs in a frying pan in the oil until turning translucent (about 5 minutes). Then add the mince and fry for a further 3 minutes. Add the wine to the pan if using.
Stir in the chopped tomatoes, tomato puree and peas. Bring to the boil while stirring gently and heat until piping hot throughout. Season with salt and pepper. Boil the gnocchi according to the pack instructions. Drain them and drizzle with olive oil.
To serve gently spoon the gnocchi into the Bolognese sauce and serve with grated cheese and a side salad of herby leaves.