ingredients
2lb ground elk
2 packages gnocchi
4 cups beef (or chicken) broth
1 can fire-roasted diced tomatoes (796ml)
1 ball fresh mozzarella (250g), sliced
1 yellow onion, chopped
1 bunch spinach
1 cup mushrooms, sliced
2-4 cloves garlic, minced
2-3 bay leaves
4-8 leaves fresh sage (or 1-2 tsp dried)
pepper, to taste
avocado oil (or oil of your choice)
method
Use a Dutch oven or heavy bottom oven-safe pot. Preheat oven to 350°F
Sauté onions in oil of choice.
Once onions are translucent, add in ground elk.
When elk is browned, add in garlic and mushrooms. Sauté for 5 minutes.
Add broth, diced tomatoes, sage, bay leaves + pepper to taste. Bring to a simmer.
Mix in gnocchi + spinach.
Cover the surface with sliced mozzarella.
Bake in the oven uncovered for 20 minutes.
Take out of the oven + let rest for 5 minutes. Serve hot!
