Put a pot of water on to boil and season generously with salt. Set a large frying pan over a high heat and add a splash of olive oil.

Crumble the lamb mince into the pan and allow to brown, moving the lamb now and then, for 10 mins until very crispy. Meanwhile, thinly slice the red onions and pick the leaves from the mint.

Remove the lamb from the pan, leaving behind any residual fat. Add most of the onions (saving a handful) to the pan with the lamb fat and return to the heat. Cook with a pinch of salt until very caramelised. This will take 5-6 mins over a high heat. Sprinkle in the ras el hanout and cook for 1-2 mins until fragrant.

Drop your gnocchi into the boiling water and cook according to the package instructions. Add a splash of the gnocchi water to the pan to slow down the cooking and start building a sauce.

Toss the cooked gnocchi through the lamb fat and onions, add the crispy lamb, the mint and the molasses. Toss together, adding water if you need to loosen things up.

Divide between warm plates and get stuck in.