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.

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.

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

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.

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.