Preheat the oven to 428°F. In a large bowl, whisk the egg with the semi-skimmed milk, add the breadcrumbs, and let stand for about 10 minutes so the mixture thickens slightly.

Peel and finely chop the garlic. Finely dice the onion. Chop the parsley and roughly tear or cut the basil. Tear the mozzarella into small pieces. Rinse the spinach briefly and let it drain.

Mix the pork and beef mince with the crushed garlic, chopped parsley, the soaked breadcrumb mixture, salt, and pepper. Shape into meatballs and place them in a baking dish. Bake for 15 minutes in the preheated oven until browned and cooked through. Drain off any excess fat if necessary.

Heat a splash of olive oil in a large pan over medium heat. Add the gnocchi and cook for 3–5 minutes, turning regularly, until the gnocchi are lightly browned and crisp at the edges.

Add the diced onion and crushed garlic to the gnocchi and cook for about 3 minutes until the onion is soft and fragrant. Add the spinach and stir until it has fully wilted.

Reduce the heat and add the passata and brown sugar. Stir and let simmer gently for about 2 minutes until the sauce has thickened slightly. Taste and season with salt and pepper.

Remove the baking dish with the meatballs from the oven. Add the gnocchi with the sauce and gently toss everything so it is evenly combined. Scatter the mozzarella over the top.

Return the dish to the oven and bake for 8–10 minutes until bubbling and the cheese is melted and lightly browned. Remove from the oven, let rest for 5 minutes, and garnish with the fresh basil. Serve warm. Enjoy!