Tricolor Gnocchi With Sausage Ragu

1. 1

   Melt the butter in a saucepan, then add the ragu and cook for a few minutes on low heat.

2. 2

   Add the ricotta cheese, peas, and black olives. Cook for approximately 10 minutes on low heat, stirring occasionally.

3. 3

   Cook the gnocchi in a stockpot of boiling water and drain the gnocchi when they float to the surface.

4. 4

   Place the gnocchi in the saucepan with the ragu and cook for a few minutes.

5. 5

   Serve the gnocchi sprinkled with Parmesan cheese and rosemary.

* Per serving · 4 servings · Values may vary.

No additional tips available.