Peel and chop the onion. Cut the celery and carrot into small cubes. Finely chop the leaves of the herbs. Bring a pan with plenty of water and some salt to the boil to cook the gnocchi.
Fry all the vegetables with the herbs in a frying pan with plenty of oil until it gets translucent and fry the mince with it. Add the tomato puree and fry for a while. Add the cranberry juice (or wine) and reduce briefly.
Add the diced tomatoes and peas. Bring to the boil while stirring and simmer for about 15 minutes. Season with salt and pepper. Boil the gnocchi in the boiling water for about 4 minutes until they float. Drain them and drizzle with olive oil.
Then gently spoon the gnocchi into the bolognese sauce and serve with grated cheese.