@Flora
Soft gnocchi in a rich, hearty ragu sauce, topped with creamy mozzarella di bufala and fresh basil.
300 grams
125 grams
250 grams
1 tablespoon
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.
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.
Warm the Ragu:
In a saucepan, gently warm 250 g ragu sauce over medium heat, stirring occasionally, until hot.
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.
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.