Potato gnocchi with mouflon ragu and buffalo mozzarella

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Potato gnocchi with mouflon ragu and buffalo mozzarella2021-10-11T12:34:29+02:00

Potato gnocchi with mouflon ragu and buffalo mozzarella

  • CourseMain Course
  • Preparation40'
  • Difficultymedium
  • Gamemoufflon
  • Calories400 - 500
  • ActivityRunning M 45’, F 60’
  • Persons4


G 500 potatoes
G 50 flour
G 25 starch
G 200 mouflon meat
G 20 celery
G 20 onion
G 20 carrot
G 30 white wine
G 30 extra virgin olive oil
G 300 tomato puree
G 100 buffalo mozzarella
Salt, pepper, fresh basil to taste


For the dough:

  • Clean the potatoes thoroughly, cook them in water, drain, peel and mash them with a potato masher. Add flour and starch to the potatoes and make the dough.
  • Roll out the dough, then cut with a dough scraper some of it and roll it into snake-shaped logs.
  • Cut the snake-shaped logs in shape of gnocchi, sprinkle some flour across the top, make some stripes using a fork.

For the ragu:

  • Mince mouflon meat into small cubes. Dice celery, carrot and onion. Heat extra virgin olive oil and vegetables in a saucepan, cook slowly and add chopped mouflon meat, then brown it. Add white wine, tomato puree and allow to cook, seasoning with salt.
  • Cook the gnocchi in a plenty of boiling and salted water. Drain and stir-fry with mouflon ragu.
  • Cut buffalo mozzarella into small cubes and clean the basil.
  • Arrange on a serving dish and garnish with buffalo mozzarella cubes, basil, extra virgin olive oil and pepper.

Video Gallery



Wine CouplingRosso Piceno Superiore DOC

Other Info

Kcal 490*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.