Gnocchi al sugo di coniglio

Origins and history

Gnocchi al sugo di coniglio has been a traditional dish in central Italy for centuries. It was originally made with rabbit meat because it was a readily available ingredient in the area. The dish has since become a staple of Italian cuisine and is enjoyed throughout the country.

Dietary considerations

Gluten-free

Variations

There are many variations of Gnocchi al sugo di coniglio, some of which include adding different types of meat to the sauce, such as pork or beef. Some recipes also call for the addition of cream to the sauce to help balance out the richness of the rabbit meat.

Presentation and garnishing

Gnocchi al sugo di coniglio is typically served on a plate, with the sauce poured over the top. The dish is garnished with fresh parsley or thyme.

Tips & Tricks

To make the dish less rich, use chicken or turkey meat instead of rabbit meat.

Side-dishes

Gnocchi al sugo di coniglio is typically served as a main course, but can also be served as a side dish with roasted vegetables or a salad.

Drink pairings

A full-bodied red wine, such as a Chianti or Barolo, pairs well with Gnocchi al sugo di coniglio.

Delicious Gnocchi al sugo di coniglio recipes

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