Sicilian Gnocchi and Slow-Roasted Pheasant Sauce

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  • Slow-Roasted Pheasant Sauce
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 MacFarlane Pheasant Breasts
  • 1⁄2 cup minced pancetta or bacon
  • 2⁄3 cup carrot (finely minced)
  • 2⁄3 cup celery stalk (finely minced)
  • 1⁄2 cup onion (finely minced)
  • 4 cups Italian tomatoes, pureed
  • 1⁄4 cup whole milk
  • 1⁄2 cup chianti
  • 3-4 fresh rosemary springs
  • Salt and red pepper flakes (to taste)  
  • Ricotta Gnocchi
  • 1 pound ricotta cheese
  • 1 egg
  • 2 tablespoons grated Romano cheese
  • 2 tablespoons all-purpose flour
  • Sea salt to taste


Slow-Roasted Pheasant Sauce

  1. Combine butter and olive oil in sauce pot. Add pancetta and vegetables. Cook slowly.
  2. Add pheasant and reduce pan with wine.
  3. Add tomato sauce, rosemary, salt, and red pepper flakes, cooking on medium for 45 minutes.
  4. Remove pheasant from pan and shred, then return to sauce.
  5. Stir in milk and serve over gnocchi.

Ricotta Gnocchi  

  1. Mix ricotta, egg, Romano, and flour with a spoon until the dough no longer sticks to sides of the bowl. Add more flour if needed.
  2. Sprinkle surface of pastry board with flour.
  3. Roll one-fourth of dough into a 3⁄4-inch thick rope.
  4. While warm, cut into 1⁄2-inch pieces. Repeat until all dough is used.
  5. Place gnocchi on a tray, leaving space between the pieces to prevent sticking together.
  6. Bring a pot of salted water to boil and add gnocchi. Adjust heat to maintain simmer.
  7. Gnocchi are done when they float to the top and are slightly firm to the touch, 3 to 4 minutes. Remove with a slotted spoon.