Cornmeal gnocchi with venison ragu
- Difficulty: Average
- Prep time: 40 min
- Cook time: 2 h 20 min
- Serving: 4
- Cost: Average
PRESENTATION
Polenta gnocchi with venison ragu is a real taste of Northern Italy's mountain life. Up in the Alpine and pre-Alpine areas, people are pros at using whatever they have, turning leftover polenta into something special. You know, by mixing it with eggs and cheese, they create tender dumplings that hold their shape and soak up the rich and hearty flavors of the venison ragu. This dish takes simple ingredients and makes a meal that feels rustic and a bit gourmet—perfect for a high-altitude chalet after a day in the snow. Sometimes, roe deer is swapped for wild boar or hare. But, traditional polenta gnocchi with game meat sauce always gives you that deep, aromatic comfort that's just right for winter.
When a big bowl of polenta gnocchi with venison ragu hits the table, it’s easy to see why it's a favorite in Northern Italy. The polenta gnocchi recipe is all about using leftovers, yet it ends up tasting creamy and a bit cheesy thanks to the added ingredients. And the sauce? The venison ragu recipe is cooked slowly, letting the meat become tender while the sauce takes on a robust, woodsy vibe from mountain herbs. So so good. This dish is a rib-sticker, keeping you warm whether you're in the city or tucked away in the Alps. Really, it's one of those meals that brings everyone together with big flavors that aren’t too fussy. Try it with extra cheese on top—and maybe a glass of local red wine. For sure. This is classic rustic Italian recipes territory—hearty, a bit old-school, and always a crowd-pleaser when the weather turns chilly. It's like being wrapped in a cozy blanket, offering a taste of Italy that's as authentic as it is delicious. Really really good.
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INGREDIENTS
- For the polenta gnocchi
- Polenta 2 cups (500 g) - (already cooked)
- Type 00 flour 1 cup (120 g)
- Parmigiano Reggiano PDO cheese 1.1 oz (30 g)
- Eggs 1 - large
- Fine salt to taste
- Black pepper to taste
- For the venison ragu
- Roe deer 1.1 lbs (500 g) - shoulder
- Yellow onions 0.3 cup (50 g)
- Carrots 1 oz (25 g)
- Celery ¼ cup (25 g)
- Dried mushrooms 0.3 oz (8 g) - porcini mushrooms
- Garlic ½ clove
- Meat broth 1 ½ cup (350 g) - hot
- Red wine 1 glass (150 g) - full-bodied
- Tomato paste 2 tsp
- Juniper berries 4
- Rosemary 3 sprigs
- Sage 4 leaves
- Bay leaves 1 leaf
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For serving
- Parmigiano Reggiano PDO cheese to taste
How to prepare Cornmeal gnocchi with venison ragu
To prepare the polenta gnocchi with venison ragu, start with the ragu: rehydrate the dried porcini in warm water for about 20 minutes 1. Meanwhile, clean and finely chop the onion, celery and carrot 2. Finely chop half a clove of garlic as well. Once soaked, squeeze the mushrooms well and chop them with a knife 3. Strain the mushroom soaking water and set it aside; you'll use it for cooking the ragu.
Heat the oil in a large saucepan, then add the meat cut into cubes 4 and brown over medium-high heat for about 5 minutes, until golden 5. Remove the meat from the pan and transfer it to a bowl 6.
In the same pan add the chopped vegetables, garlic and dried mushrooms 7 and let them sauté for a few minutes 8. When the soffritto has softened, season with sage, rosemary and bay leaf 9.
Add the tomato paste as well 10 and the juniper berries 11. Finally, return the meat to the pan 12.
Mix everything well 13, then deglaze with the red wine 14. Turn up the heat and let the alcohol evaporate, then moisten with the hot broth 15.
Add the strained mushroom water as well 16, then season with salt and pepper 17 and bring to a boil. At this point, lower the heat, cover with a lid 18 and cook gently for at least 1.5–2 hours, stirring occasionally.
While the ragu is cooking, prepare the gnocchi: put the cold, well-dried polenta in a bowl, then add the flour 19, the grated cheese 20 and the egg 21.
Season with salt 22 and pepper. Mix everything with your hands 23 until you obtain a firm, homogeneous dough 34.
Transfer the dough to the work surface, dust with a pinch of flour 25 and continue kneading to form a smooth loaf 26. Divide the loaf into smaller portions 27.
Form little rolls about 3/8–3/4 in in diameter 28, then cut them into pieces of about 3/4 in 29. Finally pass the pieces over a gnocchi board or ridged them with the tines of a fork 30.
Once the ragu has finished cooking, check that the meat is very tender. Bring a pot of salted water to a boil and cook the gnocchi 31. Meanwhile, loosen the ragu with a ladleful of the cooking water. When the gnocchi float to the surface, drain them directly into the ragu 33.
Quickly toss everything together to combine the gnocchi with the sauce 34. Plate and finish with grated Parmigiano Reggiano to taste 35. Your polenta gnocchi with venison ragu are ready to be served 36!