Heat the oil in a large frypan over medium heat. Add the pancetta, onion and carrot and cook, stirring, for 5 minutes or until the onion has softened. Add the flour, garlic and paste and cook, stirring, for a further minute. Add the mince and cook for 5-6 minutes until well browned.

Add the wine, stock, bay leaves and thyme, season, then bring to the boil. Reduce the heat to low and simmer for 1 hour or until sauce has thickened. Cool.

Preheat the oven to 190°c.

Cook the gnocchi according to packet instructions. Drain, then toss in a little olive oil.

Divide the lamb mixture among six 400ml ovenproof dishes and cover the top of each with gnocchi. Brush the tops with the melted butter, then sprinkle with parmesan. Bake the pies for 20 minutes or until golden.