Venison loin
3/4 cup red wine
bag of frozen, peeled pearl onions
1 clove garlic, chopped
1 head of Bok Choy, chopped
1 cup of marinara sauce
1 head of cabbage, sliced into 1/2 rounds
Fig balsamic or reduced balsamic
Parmesan cheese to top
Preheat oven to 400 degrees. Brush rimmed baking sheet with olive oil and place cabbage rounds flat. Drizzle with olive oil, salt, pepper, and fig balsamic. (You could also reduce your own balsamic by cooking it down. See more here: Reducing Balsamic.) Roast in over for 40 minutes.
Sautee mushrooms and pearl onions in olive oil over medium-high heat. Add red wine and garlic, reduce heat to medium. Add bok choy and cook until it's barely tender. Add marinara sauce and simmer for 15 minutes. Add a ladle-full of the pasta water and continue to simmer.
Cook gnocchi according to package (usually 2-4 mins.) and drain, making sure to not overcook. Layer gnocchi with ragu and serve alongside cabbage.
Serves 4
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