Potato gnocchi with mouflon ragu and buffalo mozzarella

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.