Preheat the oven to 220/200°C fan. Finely chop the onion. Heat a large pan with a drizzle of oil. Fry the onions and bay leaves for 4-5 minutes till soft. Add the mince and fry for 5 more minutes until browned. Add the tomatoes, stock, oregano and a pinch of sugar (and salt if your stock isn't salty enough). Bring to the boil and then simmer for 5 more minutes or until the sauce has thickened. Meanwhile, add the gnocchi to boiling water and boil for 3 minutes. Add the spinach and cook until it wilts. Add the cooked gnocchi to the beef ragù and give everything a good mix.
Transfer to an oven-proof dish and cover with freshly grated Parmesan. Bake for10 minutes