2 tablespoons margarine, divided
32 oz. potato gnocchi
½ cup diced onion
4 cloves garlic, minced
2 pounds ground venison
1 teaspoon Montreal steak seasoning
1 teaspoon paprika
½ teaspoon mustard powder
1 cup fresh tomatoes, diced
1 ½ cups beef broth
1 cup shredded cheddar cheese
Melt 1 tablespoon of margarine in skillet over medium heat.
Add gnocchi to pan for 5 – 10 minutes, stirring occasionally until gnocchi turns golden brown.
Remove gnocchi from pan, set aside.
Add diced onion and garlic to pan with an additional 1 tablespoon of margarine if needed; stir until golden and then remove from pan, set aside.
Add ground venison, steak seasoning, paprika and mustard powder to pan.
Cook ground venison until browned and then drain off any grease if necessary.
Add diced tomatoes, beef broth, reserved gnocchi, onion and garlic to pan.
Stir contents of pan until most of the gnocchi is covered with the broth; cover and simmer for 15 minutes over low to medium-low heat.
Add shredded cheddar cheese to skillet and cover until cheese has melted, 2 – 5 minutes.
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