Vegan Parmesan Gnocchi Bolognese

1 Heat the olive oil on medium in a large pot. 
2 Add the onion, carrots, celery and garlic. Season with a pinch of salt and pepper. Sauté, reducing heat as needed until the onion is translucent. About 5 minutes.
3 Now add the vegan beef, breaking it up with a spoon or spatula until it is in small pieces. Stir with the veggies in the pot. Sauté until brown. About 5 minutes. 
4 Add the Italian seasoning, the tomato paste and another pinch of salt and pepper. Stir to combine. 
5 Then pour in the wine and stir, scraping any bits that are stuck on the bottom of the pot.
6 Add the agave, tomato sauce, vegetable broth and bay leaves. Stir to combine everything. 
7 Reduce heat to low, cover and simmer for 10 minutes. Stirring occasionally.
8 In the meantime, cook your gnocchi according to package directions. Drain if boiling. Some gnocchi is just browned in a pan.
9 After the Bolognese simmers for 10 minutes. Stir in the vegan Parmesan. Cover and simmer for another 5-10 minutes or until the sauce has thickened. It will thicken more as it cools.
10 Now, taste the sauce and adjust seasoning. It may need more salt and pepper. 
11 Serve a bowl of the gnocchi with sauce on top and extra vegan Parmesan if desired!