Crispy butter-pan gnocchi topped with a slow-simmered ragù and soft mini bufala mozzarella. Rich, savory, and super comforting—perfect for a cozy dinner.
5 Portions · 3,550 g
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Finely dice the onions, celery, and carrots as small as you possibly can. This creates a smooth base for your ragù.
Heat a generous drizzle of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced vegetables to the pot and cook gently until they are softened and fragrant. This should take about 10-15 minutes; don't rush this step, as it builds the flavor foundation.
Increase the heat slightly and add the minced meat to the pot. Break it up with a spoon.
Cook the minced meat until it's nicely browned all over. Proper browning is key for developing deep, rich flavors. Season generously with salt and black pepper as it cooks.
Stir in the 50 grams of tomato paste and cook it for about 1 minute, allowing it to slightly caramelize and deepen in flavor.
Pour in a splash of red wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom, as these are packed with flavor.
Let the red wine evaporate completely, which should take a few minutes.
Add the Mutti tomato passata (all 1.6 kilograms or 4 cans) to the pot. Stir everything together well.
Bring the ragù to a gentle simmer, then reduce the heat to low, cover the pot partially, and let it simmer for 1 hour, stirring occasionally to prevent sticking.
After the first hour, add the rosemary, thyme, bay leaves, and crushed garlic cloves to the ragù.
Continue to simmer the ragù for another 1 hour, or even longer if you have the time. The longer it simmers, the deeper and more complex the flavor will become. Taste and adjust the salt and pepper as needed.
While the ragù finishes simmering, warm a large non-stick pan over medium-high heat and add the 30 grams of butter.
Once the butter is melted and slightly foamy, add the 600 grams of gnocchi in a single layer if possible. You might need to cook them in batches.
Cook the gnocchi for 5-7 minutes, tossing occasionally, until they are hot through and beautifully crispy and golden brown on the outside.
Either toss the crispy gnocchi directly into the ragù, or spoon a generous amount of ragù over individual servings of gnocchi.
Top each serving with a handful of mini mozzarella di bufala. The warmth of the ragù will gently soften the mozzarella, making it wonderfully creamy.
Serve your delicious Crispy Gnocchi with Slow Ragù and Mini Bufala Mozzarella immediately and enjoy!
Marcel Aichberger
With homemade Ragu and Gnocchi this is amazing. I recommend making the Ragu in bulk beforehand. Then you get to make this Recipe super fast.
10/10
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