Preheat oven to 425 F. Line a baking sheet with parchment paper.

Peel carrots. Finely dice carrots and mushrooms.

Add olive oil to a large pot over medium high heat. Add carrots and mushrooms and sauté for about 5-8 minutes, until soft.

Add ground beef to the pot, using a wooden spoon to break it up into small pieces. Cook until beef is browned, stirring occasionally, about 5-8 minutes.

Add tomato sauce to the pot and stir to combine. Add salt and pepper to taste. Turn heat down to low and let simmer for about 20 minutes, stirring occasionally.

While bolognese sauce is simmering, place cauliflower gnocchi on the baking sheet, spreading out into an even layer. Place in the oven for 20 minutes, shaking the pan once halfway through.

Once gnocchi is done cooking and the sauce has thickened, add gnocchi to the pot with the sauce and stir to combine. Pour mixture into a large, oven safe pan.

Sprinkle grated parmesan cheese over the mixture. Add small dollops of ricotta cheese on top.

Turn oven on broil and place pan in the oven. Broil for about 5 minutes, or until the cheese on top has browned slightly and the top is crispy.

Garnish with chopped basil and serve immediately. Store leftovers in an airtight container in the fridge for 3-4 days.