Tricolor Gnocchi with Sausage Ragu

Name: Tricolor Gnocchi with Sausage Ragu
Total time: 2400 s
Yield: 3 servings
Ingredients: 1 tablespoon butter; 3 cups ragu; 13/16 cup ricotta cheese; 2 tablespoons peas; 10 black olives; 1 1/10 pounds gnocchi; parmesan cheese; fresh rosemary

L'Antro dell'Alchimista

★★★★★Reviews(1)

8Ingredients

460Calories

40Minutes

Description

A great way to repurpose leftover sausage ragu, this recipe calls for tri-colored gnocchi, though any kind will do. The sauce is combined with ricotta cheese, peas and black olives and left to simmer before getting tossed with the nubs of cooked pasta. A sprinkle of Parmesan and chopped fresh rosemary finish the dish.

Ingredients

servings:

1 tablespoon butter
3 cups ragu
200 grams ricotta cheese
2 tablespoons peas
10 black olives
500 grams gnocchi
parmesan cheese
fresh rosemary

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Directions

1Melt the butter in a saucepan, then add the ragu and cook for a few minutes on low heat.
2Add the ricotta cheese, peas, and black olives. Cook for approximately 10 minutes on low heat, stirring occasionally.
3Cook the gnocchi in a stockpot of boiling water and drain the gnocchi when they float to the surface.
4Place the gnocchi in the saucepan with the ragu and cook for a few minutes.
5Serve the gnocchi sprinkled with Parmesan cheese and rosemary.

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