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Ragu Gnocchi

30 min·100 Views
Ragu Gnocchi

Flora Petrova

352 Recipes

Soft gnocchi in a rich, hearty ragu sauce, topped with creamy mozzarella di bufala and fresh basil.

Allergens
1,252kcal

2 Portions · 705 g

Protein
57 g
Carbohydrates
103 g
Fat
66 g
Fiber
9 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

2

g
  • Gnocchi300 grams
  • Mozzarella di Bufala Mini125 grams
  • Ragu Sauce250 grams
  • Fresh Basil Leaves
  • Butter1 tablespoon

Cook the Gnocchi:

  1. 1

    Bring a pot of salted water to a rolling boil.

  2. 2

    Add 300 g gnocchi to the boiling water.

  3. 3

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

    Timer3 min
  4. 4

    Remove the gnocchi with a slotted spoon.

Crisp the Gnocchi:

  1. 5

    Melt 1 tbsp butter in a pan over medium heat.

  2. 6

    Add the cooked gnocchi to the pan.

  3. 7

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

    Timer5 min

Warm the Ragu:

  1. 8

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

Combine Gnocchi and Ragu:

  1. 9

    Add the crispy gnocchi to the warmed ragu sauce.

  2. 10

    Gently stir to coat the gnocchi evenly.

  3. 11

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

    Timer1 min

Add Mozzarella and Garnish:

  1. 12

    Divide the gnocchi and ragu mixture between two serving plates.

  2. 13

    Scatter 125 g mozzarella di bufala mini over each serving.

  3. 14

    Garnish with fresh basil leaves.

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