April 24, 2010

Gnocchi with Bison and Mushroom Ragu

For the longest time, I had wanted to make fresh pasta but had been too intimidated to try, but when I saw a recipe for gnocchi with pork ragu in Bon Appetit, I knew it was time to get down to it. I then promptly berated myself for waiting so long: it was fun, satisfying, and delicious! The dish was so addictive that I had to make it again a few nights later. A girl's gotta make up for lost time, right?

I decided to use ground bison instead of pork since it was more convenient, and I'd wanted to cook with bison meat for a while. Two birds, one stone: that's how we roll at WTF. I was also doubtful whether the gnocchi would turn out well as the blocks of dough plopped and sunk into the boiling water, but lo and behold, they miraculously floated up after a minute. Success!