Prosciutto Wrapped Bison Steak & Sweet Potato Gnocchi

This is a little more exotic, it can be a little difficult to find buffalo steaks, and even harder to find good quality ones, and the gnocchi adds a nice sweetness.

For Bison:
1 bison steak
good quality prosciutto
1 tsp salt
1 tsp black pepper
1 tsp all purpose seasoning
1 tsp smoked paprika

For the Gnocchi:
2 (8oz sweet potatoes)
1 tsp garlic powder
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp black pepper
1 egg
2 cups all purpose flour

Pat dry the steak and season with all the spices, then wrap it in the prosciutto, then i prefer to broil it but grilling works too, ( medium rare is a good) bison is easy to overcook so be careful not to turn it to charcoal. let sit about 5 minutes after cooking.

for the gnocchi: cook the potatoes for bout 30 minutes at 350 degrees then set aside to cool.once they are cool to the touch, remove skin and push them through a ricer or mash them blend in all the spices and the egg, then add the flour little by little until you have a soft dough. put a pot of lightly salted water on the stove and bring to a broil. on a floured surface roll the dough into long snakes and cut 1 inch sections of the snakes, drop the pieces into the the pot and cook until the pieces start to float, then remove them with a slotted spoon, then they are ready to eat, you can also pair them with butter or cream sauces. ( as you can see i hand formed my gnocchi)

i paired these two recipes together for a nice mix of the american southwest, also with them i added a baby spinach salad and the guimi sauce (recipe listed below)