Gnocchi with Ragu and Fresh Mozzarella

Gnocchi with Ragu and Fresh Mozzarella

Hatch original

When we were in Italy we got to try lots of different gnocchi (like little dumplings). My favorite way that we had it was in a delicious ragù sauce with fresh bits of mozzarella added while it is still hot so it melts just a bit. Oh Mamma mia. We enjoy making gnocchi, but if time is short then it is really easy to find at most grocery stores- dried, frozen, or fresh in vacuum sealed packs. We picked up a pack of whole wheat gnocchi from Trader Joe's and paired it with homemade sauce as well as fresh basil from the garden. Delizioso, for real.
I have yet to find a mozzarella that is quite as good as any that I tried in Italy, but since this is paired with so many other flavors it isn't quite as crucial as it might be in a Caprese salad. Nevertheless, try to find a good quality one.

If you are looking for lots of short cuts, you could have the store-bought gnocchi with store-bought sauce (wince) and just make it look fancy with the fresh mozzarella. It won't be quite the same, but still a good way to perk things up a bit.

Ingredients

Per il Ragu
1 Tbsp extra virgin olive oil
1 yellow onion, diced
1 red bell peppers, diced
1-2 cloves garlic, diced
1-2 carrots, shredded (optional)
1 stalk of celery (optional)
1 lb. lean ground beef (I omitted this time)
12 oz. plain tomato sauce
dried or fresh basil, to taste
crushed red pepper flakes, to taste
salt and pepper, to taste

1-2 packs of gnocchi, or homemade gnocchi!
quality fresh mozzarella
fresh basil


Directions


1. To prepare il ragu, heat olive oil in a large pan over medium heat. Sauté yellow onion and bell peppers (and optional carrots or celery). When soft, add ground beef and brown. Drain grease. Add tomato sauce and season with basil, salt, pepper, red crushed pepper. Let simmer, up to six hours. (Can also simmer in a crock pot.)

2. Cook gnocchi by bringing water to a boil. Add gnocchi and cook until the gnocchi is floating, removed with a slotted spoon. Add ragu to gnocchi. Gently break up fresh mozzarella and add to gnocchi, stirring just until incorporated and slightly melted.

Ragu

This is perfect paired with any pasta, layered in lasagna, and on and on. No added sugar like pretty much any kind you'll find at the store.  I just doubled this recipe for my sister who had a baby. We froze the sauce in smaller freezer bags- just enough for them to thaw per dinner.

Ingredients

1 Tbsp extra virgin olive oil
1 yellow onion, diced
1-2 red/yellow bell peppers, diced
2 cloves garlic, diced
2 carrots, shredded (optional)
2 stalks celery, diced (optional)
1 lb. lean ground beef
36 oz. plain tomato sauce
dried or fresh basil, to taste
crushed red pepper flakes, to taste
salt and pepper, to taste

Directions

To prepare il ragu, heat olive oil in a large pan over medium heat. Sauté yellow onion and bell peppers (and optional carrots or celery). When soft, add ground beef and brown. Drain grease. Add tomato sauce and season with basil, salt, pepper, red crushed pepper. Let simmer, up to six hours. (Can also simmer in a crock pot.)