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Tuscan Venison Gnocchi

The traditional recipe calls for Italian sausage, but whenever I can substitute store-bought meat for wild game, I do. I don’t think there is anything more fun than getting creative with wild game. This is a classic, Sunday night, comfort food, stick-to-your-ribs kind of recipe. What makes it flavorful is the chicken broth cooked gnocchi and the spices and meat that simmers with the cheese. Bar none, if you love cheese, this recipe is for you. Plus, if you’re looking to cut-out processed carbs like pasta, gnocchi is a great alternative.


1 pack of Gnocchi
1 lb.Italian venison sausage
1-2 cans of Chicken broth
4 tablespoonChopped Fresh basil
1 can of tomatoes
½-1 bag of Spinach
6 diced Garlic cloves
1 Onion
1 packageSliced mushrooms
2-3 lbs of Parmesan or Italian cheese blend

How to Prepare

  1. In a skillet, cook the gnocchi according to package directions, but cook in chicken broth instead of water.
  2. When done, remove from skillet and set aside. Do not drain.
  3. In the same skillet, cook the venison sausage until brown.
  4. Add garlic, tomatoes, mushrooms and onion. Once those are combined, add the gnocchi.
  5. Add the cheese until very melted and well-combined. Stir frequently. Continue adding cheese to your desire. It should be very cheesy!
  6. Add the spinach and stir until combined.
  7. Add fresh basil and stir.
  8. Add other spices to your preference.
  9. Let simmer in skillet low for 30 minutes up to a few hours to incorporate taste. Serve warm.