To begin, pierce the beef with a small knife and insert garlic slivers inside. Place beef in a non-reactive dish with carrots, celery, onions, bay leaves, cloves, cinnamon, peppercorns, vinegar, and wine. Cover and marinate overnight in the fridge. Move to searing the meat.

Remove the beef from the marinade, pat dry, and set marinade aside. Heat olive oil in a large pot and sear beef on all sides until browned. This step locks in flavour. Transition to adding pancetta.

Add diced pancetta and vegetables from the marinade to the pot. Cook gently until softened and fragrant. Stir in tomato paste. Proceed to deglaze.

Pour the reserved marinade into the pot, scraping the base to release browned bits. Bring to a simmer, then lower the heat. Transition to adding prunes and raisins.

Add prunes, raisins, and beef stock. Stir well, ensuring the beef is mostly submerged. Cover partially with a lid. Move to long simmering.

Simmer gently for 2.5–3 hours, turning the beef occasionally, until fork tender. Add extra stock if the sauce reduces too quickly. Move to blending the sauce.

Remove the beef and discard cinnamon stick and bay leaves. Purée the sauce with a hand blender until smooth. Return beef to the sauce. Transition to preparing gnocchi.

Cook gnocchi in salted boiling water until they float to the surface. Drain and toss lightly in olive oil to prevent sticking. Move to slicing beef.

Slice the beef against the grain into thick pieces. Return slices to the sauce to stay warm. Move to serving.

Plate gnocchi first, top with slices of beef, and ladle over the rich sauce. Garnish with fresh parsley. Presentation tip: serve in a wide, shallow bowl for a rustic yet elegant finish.