Homemade Gnocchi with Rabbit Ragu

Ingredients

• For the Gnocchi: For the Gnocchi:
• 500g (1.1 lb) potatoes, boiled and mashed 500g (1.1 lb) potatoes, boiled and mashed
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 1 large egg 1 large egg
• Salt, to taste Salt, to taste
• For the Rabbit Ragu: For the Rabbit Ragu:
• 500g (1.1 lb) rabbit meat, diced 500g (1.1 lb) rabbit meat, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1 cup chicken or vegetable broth 1 cup chicken or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a soft dough forms.
2. 2.
   Divide the dough into small portions and roll each portion into a long rope, about 2 cm (3/4 inch) thick.
3. 3.
   Cut the ropes into bite-sized pieces and gently press each piece with a fork to create ridges.
4. 4.
   Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, then remove them with a slotted spoon and set aside.
5. 5.
   In a large saucepan, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
6. 6.
   Add the diced rabbit meat to the saucepan and cook until browned.
7. 7.
   Stir in the crushed tomatoes, chicken or vegetable broth, bay leaf, dried thyme, dried rosemary, salt, and pepper. Reduce the heat to low and simmer for 1-2 hours, until the rabbit meat is tender and the flavors have melded together.
8. 8.
   Serve the rabbit ragu over the cooked gnocchi and garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Potatoes — Be sure to use starchy potatoes, such as Russet or Yukon Gold, for the best texture in the gnocchi.
• Rabbit meat — If rabbit meat is not readily available, you can substitute it with chicken or pork for a similar flavor profile.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes or use fresh tomatoes that have been peeled and crushed.

Tips & Tricks

• To achieve light and fluffy gnocchi, avoid overworking the dough and handle it gently.
• If the rabbit meat is tough, you can simmer the ragu for a longer time to ensure tenderness.
• Serve the gnocchi and ragu with a sprinkle of freshly grated Parmesan cheese for an extra touch of flavor.
• Leftover ragu can be frozen and used for future meals.
• Experiment with different herbs and spices in the ragu to customize the flavors to your liking.

Serving advice

Serve the Homemade Gnocchi with Rabbit Ragu as a main course, accompanied by a fresh green salad and crusty bread to soak up the delicious sauce.

Presentation advice

Plate the gnocchi neatly on a large serving dish and spoon the rabbit ragu over the top. Garnish with a sprig of fresh rosemary or parsley for a pop of color.