Dish

Gnocchi di pasta lievitata con ragù di coniglio

Leavened pasta gnocchi with rabbit ragù

Gnocchi di pasta lievitata con ragù di coniglio is made by preparing a rabbit ragù with tomato sauce, onions, garlic, and herbs. The ragù is then served over leavened pasta gnocchi, which are made with flour, eggs, and yeast. The dish is typically served with a side of crusty bread or a simple salad. The flavors of the dish are rich and savory, with the rabbit ragù adding a depth of flavor to the tender gnocchi.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Game Dish› Rabbit Dish

Origins and history

Gnocchi di pasta lievitata con ragù di coniglio is a traditional Italian dish that has been enjoyed for centuries. Rabbit meat has been a staple in Italian cuisine since the Roman Empire, and is still a popular ingredient today. The dish is often served at family gatherings and special occasions.

Dietary considerations

Gnocchi di pasta lievitata con ragù di coniglio is a high-protein dish that is high in carbohydrates. It is not suitable for those following a low-carb or keto diet. However, it is a great option for those looking for a hearty and satisfying meal.

Variations

There are many variations of Gnocchi di pasta lievitata con ragù di coniglio, with different herbs and spices used in the ragù. Some recipes call for the addition of red wine or balsamic vinegar to the ragù, while others use different types of pasta. Some recipes also call for the rabbit to be cooked with pancetta or other cured meats.

Presentation and garnishing

Gnocchi di pasta lievitata con ragù di coniglio is a hearty and satisfying dish that can be presented in a large serving bowl with the rabbit ragù spooned over the gnocchi. A sprinkle of fresh parsley or grated Parmesan cheese can be used as a garnish.

Tips & Tricks

To ensure that the gnocchi are light and fluffy, it is important to let the dough rise for at least an hour before cooking. The rabbit ragù should be cooked over low heat for at least an hour, to allow the flavors to develop. It is important to stir the ragù occasionally to prevent it from sticking to the bottom of the pot.

Side-dishes

Gnocchi di pasta lievitata con ragù di coniglio is typically served with a side of crusty bread or a simple salad. A glass of red wine, such as a Chianti or a Barolo, is also a great accompaniment to the dish.

Drink pairings

Gnocchi di pasta lievitata con ragù di coniglio pairs well with a full-bodied red wine, such as a Sangiovese or a Nebbiolo. A glass of red wine, such as a Chianti or a Barolo, is also a good choice.