Venison Gnocchi Casserole

If you seriously love pasta – this recipe will most certainly satisfy you!


  • 1/2 cup white wine
  • 2 tablespoon olive oil
  • 2 cloves garlic
  • 2 celery stalks
  • 1 onion
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1/2 cup carrots
  • 1 lb. ground deer
  • 1 cup tomato sauce
  • 3/4 cup shredded mozzarella
  • 1/4 cup smoked gouda

Ingredient to make the Gnocchi (you can use store bought as well)

  • 2 cups mashed potatoes
  • Egg white
  • 1 teaspoon salt
  • 3/4 cup flour


  • Preheat oven to 350°
  • Dice carrots, celery, and onion. Mince basil, oregano, and garlic. Sauté on medium heat in oil, for about 20 mins or until it starts to brown and oil burns off.
  • Then add wine and simmer on low until liquid evaporates, about 30 minutes.
  • Pour celery/carrot/onion mixture in separate bowl and saute ground venison until brown throughout.
  • See How to Make Gnocchi below.
  • Mix gnocchi in sautéed veggies, ground meat, 1/2 cup mozzarella and tomato sauce then pour in casserole dish.
  • Top with gouda cheese.
  • Bake in covered casserole dish for 20 mins. Uncover and cook until cheese starts to brown.

How to make Gnocchi:

  • Boil a pot of water.
  • Put mashed potatoes in mound on counter 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. Separate dough into 5 handfuls and roll each into long ropes, about 1 inch diameter. (You may need a little more flour, to dust your hands and the dough, while rolling out.)
  • Cut the dough ropes into 1/2 inch pieces.  (To prevent the dough from sticking to the knife, coat knife with a little oil.)
  • Drop about 20 of the dumplings into the boiling water, crowding will make them stick. When they float to the top they’re done.
  • Remove from water with slotted spoon into empty bowl.


Recipe by Chef Stacy Petty, Brand Ambassador for Durham Ranch