Ingredients
- 2 lbs ground venison (or meat of choice)
- 1/2 medium onion chopped
- 2 TBSP minced garlic
- 1/4 tsp Italian seasoning or to taste
- 1 (14 oz) can diced tomatoes with juices
- 1/3 cup chicken or beef broth
- 3/4 cup heavy/whipping cream
- 1 lb uncooked potato gnocchi
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
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Brown the ground venison and onion in a skillet over medium-high heat for 7-10 minutes. If there’s lots of excess fat, spoon most of it out.
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Stir in the garlic and Italian seasoning.
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Add the diced tomatoes, chicken broth, cream, and gnocchi to the pan, and give it a good stir. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes.
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Uncover the pan, stir it, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.
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Stir in the parmesan cheese and salt & pepper as needed. Serve immediately.
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