Fresh Gnocchi w/ Braised Bison Ragu

Remember when we said 2018 would be savory AF? 

We weren't kidding.

This recipe calls for that slowly braised bison we made earlier this week, remember?

Aside from a couple pounds of that goodness, shredded, you'll need the following:

Ingredients:

-1.5 cups tomato sauce (homemade, perhaps, with the summer tomatoes in your freezer)

-a nice hunk of parmigiano reggiano 

-2 lbs fresh gnocchi

Method:

1. Heat a large skillet or saute pan with a liberal amount of extra virgin olive oil over medium heat (enough to coat the bottom). 

2. Add the shredded beef and some of its juices (please tell us you still have them). Once warm, add tomato sauce and reduce heat to loooooow. Season to taste. Cover. This can go for approximately 1-3 hours, you just have to keep checking and stirring. Shred some parm in there, no one is looking. 

3. When ready, boil SALTED water for your gnocchi or pasta in a large pot. Add a bit of olive oil to the water once at a rolling boil, then add gnocchi. Immediately remove gnocchi with a slotted spoon. RESERVE 1 cup of your pasta water and add to your ragu. Why you ask? Click here. 

4. Heat olive oil in another skillet ("wah I don't have room for any mo--" Shh.) over HIGH HEAT to lightly fry gnocchi. Once slightly crispy, ladle in your ragu and fold with a spatula. Be gentle with the gnocchi. It will break on you if you act like an a**hole. 

5. Plate pasta and douse with a heavenly amount of parm. Serve immediately. Enjoy.