Venison Gnocchi Casserole
Author: 
Recipe type: Casserole
Serves: 4
 
Ingredients
  • ⅓ cup wine
  • 2 tablespoon olive oil
  • 2 cloves garlic
  • 2 celery stalks
  • 1 onion
  • 1 tablespoon fresh chopped oregano (substitute 1 tsp. dried)
  • 1 tablespoon fresh chopped basil (substitute 1 tsp. dried)
  • ½ cup carrots
  • ¼ lb. ground deer (or meat of your choice)
  • 1 cup spaghetti or tomato sauce
  • ¾ cup shredded mozzarella
  • ¼ cup Parmesan cheese
  • For the gnocchi
  • 1lb. potatoes ( about 3 small/medium or 2 large potatoes)
  • egg white
  • 1 tsp. salt (optional)
  • ¾ cup all purpose flour
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut potatoes in halves and boil until soft when poked with fork, about 20-30 minutes. Be careful not to over boil as to make the potatoes full of water. This will make the dough very sticky later and trying to compensate with more flour will just make them too dense. Set potatoes aside in bowl to cool. Keep the pot of boiling water on the stove for later use. Take skins off and mash thoroughly.
  3. While the potatoes are boiling, dice carrots, celery, and onion. Mince basil, oregano, and garlic. Sauté on medium heat in olive oil, stirring occasionally for 20 minutes or until it starts to brown and oil burns off. Then add wine and simmer on low until onions translucent and liquid evaporates, about 30 minutes.
  4. Pour celery/carrot/onion mixture in separate bowl and saute ground venison until brown throughout. *
  5. To make the gnocchi, first get that pot of potato water boiling again. Then put mashed potatoes in mound and pour egg on it. Mix in with hands and then knead in salt and flour, adding a little bit at a time, knead thoroughly. Dough should feel slightly sticky.
  6. Separate dough into 5 handfuls and roll each into long ropes, about 1 inch diameter. You may need up to ¼ cup more flour, to dust your hands and the dough, while rolling out.
  7. Cut the dough ropes into ½ inch pieces. To prevent the dough from sticking to the knife, coat knife with a little olive oil. Optionally, you many press a fork coated in oil in the side to make indentations to help it hold sauce and make it pretty, but I did not for this recipe.
  8. Drop about 20 of the dumplings into the boiling water, crowding will make them stick. When it floats to the top, about 1 minute, it is done! Remove from water with slotted spoon into empty bowl. Repeat until all dumplings are boiled, then pour off any remaining water from bowl of dumplings. Mix in sautéed veggies, ground meat, ½ cup mozzarella, Parmesan cheese, and spaghetti sauce then pour in casserole dish. Top with remaining mozzarella cheese.
  9. Bake in covered casserole dish for 20 minutes. Uncover and broil until cheese starts to brown on top. Broiling should only take a couple of minutes (2-3) so watch the dish the entire time so it does not burn.
  10. Serve with fresh basil garnish and rolls. Enjoy!
Recipe by OnoNOMopia at http://ononomopia.com/venison-gnocchi-casserole/