Ragu Gnocchi

Instructions

1. Cook the Gnocchi:

   • Bring a pot of salted water to a rolling boil.

   • Add 300 g gnocchi to the boiling water.

   • Cook until the gnocchi float to the surface, about 2–3 min.

   • Remove the gnocchi with a slotted spoon.

2. Crisp the Gnocchi:

   • Melt 1 tbsp butter in a pan over medium heat.

   • Add the cooked gnocchi to the pan.

   • Pan-fry until golden-brown and crispy, about 3–5 min, stirring frequently.

3. Warm the Ragu:

   • In a saucepan, gently warm 250 g ragu sauce over medium heat, stirring occasionally, until hot.

4. Combine Gnocchi and Ragu:

   • Add the crispy gnocchi to the warmed ragu sauce.

   • Gently stir to coat the gnocchi evenly.

   • Cook for 1 min to allow the gnocchi to absorb some of the sauce.

5. Add Mozzarella and Garnish:

   • Divide the gnocchi and ragu mixture between two serving plates.

   • Scatter 125 g mozzarella di bufala mini over each serving.

   • Garnish with fresh basil leaves.