Slice up all your veg in to nice small pieces. Cube up your chorizo. Gently soften the garlic, onion, celery, chorizo and carrot in a heavy bottomed pan. Once softened, add the beef and the skinned sausage meat and continue frying until well browned.
After 50 minutes, your ragu should be nice and thick. Remove the lid, take out the Parmesan rind and the bay leaves, give it a stir and season to taste.
At this point, add your gnocchi straight in to the ragu. Cook for 8 minutes until it is cooked through. Serve the gnocchi into bowls with extra parmesan grated on top. Enjoy!