1. Bring the water to the boil in a large pot, salting it well. We suggest 1 litre of water per 100g of gnocchi and 2 teaspoons (10g) of salt per litre of water.
2. Blanch the gnocchi in the rapidly boiling water until it rises to the surface, then give it another 20 seconds.
3. Meanwhile, heat the ragu in a medium pan or saucepan. Bring it to a simmer, but turn off the heat before it reaches a boil. 4. Add a tablespoon of the gnocchi water.
4. Strain the gnocchi through a colander and toss gently through the sauce.
5. Arrange on a plate or in a bowl, spooning excess ragu over the top.
6. Sprinkle with torn basil leaves and either grated or shaved grana Padano Buon appetito!

Gnocchi
Gnocchi nicola potato (75%), ‘00’ flour, egg, salt

Ragu
beef chuck, pork shoulder, pancetta (pork, dextrose, salt, sodium nitrite), vegetable oil, onion, carrot, celery, tomato, white wine, salt, pepper

Grana Padano
cow’s milk, salt, microbial rennet, lysozyme from egg

As our pasta is an artisanal, handmade product, some natural cracks may appear. We assure you this is normal, and will still be delicious! Store at 5°C or below. Consume within two days of delivery or freeze. The Allegria kitchen is a multi-use kitchen, and while the utmost care is taken, we cannot guarantee zero traces of allergens.