Ligurian-style Gnocchi with Rabbit Ragu

Ingredients

In the original Italian dish, Gnocchi al sugo di coniglio, the gnocchi are typically served with a rabbit-based sauce. However, in Ligurian cuisine, the flavors and ingredients are adapted to reflect the region's unique culinary traditions. Ligurian-style Gnocchi with Rabbit Ragu incorporates Ligurian flavors by using local herbs, tomatoes, and white wine to enhance the rabbit ragu. Additionally, the gnocchi may have a slightly different texture and shape, as Ligurian gnocchi are often smaller and lighter compared to traditional Italian gnocchi. We alse have the original recipe for Gnocchi al sugo di coniglio, so you can check it out.

• 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 rabbit, cut into pieces 1 rabbit, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 cup crushed tomatoes 1 cup crushed tomatoes
• 1/2 cup white wine 1/2 cup white wine
• 1 bay leaf 1 bay leaf
• 1 sprig rosemary 1 sprig rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed potatoes and flour. Knead until a smooth dough forms.
2. 2.
   Divide the dough into small portions and roll each portion into a long rope. Cut the rope into bite-sized pieces and set aside.
3. 3.
   In a large pot, heat the olive oil over medium heat. Add the rabbit pieces and cook until browned on all sides. Remove the rabbit from the pot and set aside.
4. 4.
   In the same pot, add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened.
5. 5.
   Return the rabbit to the pot and add the crushed tomatoes, white wine, bay leaf, and rosemary. Season with salt and pepper.
6. 6.
   Cover the pot and simmer for about 1 hour, or until the rabbit is tender and the flavors have melded together.
7. 7.
   While the ragu is simmering, bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, then remove them with a slotted spoon and transfer to a serving dish.
8. 8.
   Pour the rabbit ragu over the cooked gnocchi and toss gently to combine.
9. 9.
   Serve the Ligurian-style Gnocchi with Rabbit Ragu hot, garnished with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Potatoes — Be sure to use starchy potatoes like Russet or Yukon Gold for the best texture in the gnocchi.
• Rabbit — If rabbit is not readily available, you can substitute it with chicken or pork for a similar taste and texture.
• Crushed tomatoes — Use high-quality canned crushed tomatoes or fresh tomatoes that have been peeled and crushed.
• White wine — Choose a dry white wine, such as Sauvignon Blanc or Pinot Grigio, to enhance the flavors of the ragu.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for the best flavor.

Tips & Tricks

• To achieve light and fluffy gnocchi, avoid over-kneading the dough. Stop kneading as soon as the ingredients are combined.
• If the gnocchi dough is too sticky, add a little more flour. If it's too dry, add a splash of water.
• For a richer flavor, you can add a splash of cream to the rabbit ragu before serving.
• Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little olive oil before serving.
• Serve the Ligurian-style Gnocchi with Rabbit Ragu with a side of crusty bread to soak up the delicious sauce.

Serving advice

Serve the Ligurian-style Gnocchi with Rabbit Ragu as a main course, accompanied by a fresh green salad. Sprinkle some grated Parmesan cheese and torn basil leaves on top for an extra burst of flavor.

Presentation advice

Arrange the gnocchi neatly on a serving platter and pour the rabbit ragu over them, allowing some of the gnocchi to peek through. Garnish with fresh basil leaves for a pop of color.