Gnocchi di Pasta Lievitata con Ragù di Coniglio

Ingredients

• For the gnocchi: For the gnocchi:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 1 tsp sugar 1 tsp sugar
• 300ml (1 1/4 cups) warm water 300ml (1 1/4 cups) warm water
• 1 tsp salt 1 tsp salt
• For the rabbit ragù: For the rabbit ragù:
• 1 rabbit, cut into pieces 1 rabbit, cut into pieces
• 2 tbsp olive oil 2 tbsp 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
• 4 cloves garlic, minced 4 cloves garlic, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 2 bay leaves 2 bay leaves
• 1 sprig rosemary 1 sprig rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 70g (Sugars: 8g)
• Protein: 30g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5 minutes until foamy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
4. 4.
   Meanwhile, prepare the rabbit ragù. Heat olive oil in a large pot over medium heat. Add the rabbit pieces and brown them on all sides. Remove the rabbit from the pot and set aside.
5. 5.
   In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
6. 6.
   Return the rabbit to the pot and add the crushed tomatoes, red wine, bay leaves, and rosemary. Season with salt and pepper to taste. Bring to a simmer, then reduce the heat to low. Cover and let it cook for 2-3 hours until the rabbit is tender and the flavors have melded together.
7. 7.
   Once the dough has risen, punch it down and divide it into smaller portions. Roll each portion into a long rope, about 2 cm (3/4 inch) in diameter. Cut the rope into small pieces, about 2 cm (3/4 inch) in length.
8. 8.
   Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove the cooked gnocchi with a slotted spoon and transfer them to the pot with the rabbit ragù.
9. 9.
   Gently toss the gnocchi in the ragù until well coated. Serve hot and garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Rabbit — If rabbit is not available, you can substitute it with chicken or pork for a similar texture and flavor.
• Active dry yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Red wine — Choose a dry red wine that you would enjoy drinking, as it will contribute to the overall flavor of the ragù.

Tips & Tricks

• To achieve light and fluffy gnocchi, avoid over-kneading the dough. Stop kneading as soon as the dough becomes smooth and elastic.
• If the rabbit ragù is too thick, you can add a splash of water or broth to adjust the consistency.
• Leftover ragù can be stored in the refrigerator for up to 3 days or frozen for future use.
• For a vegetarian version, you can replace the rabbit with mushrooms and vegetable broth.

Serving advice

Serve the Gnocchi di Pasta Lievitata con Ragù di Coniglio hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped parsley. Accompany it with a side of crusty bread to soak up the delicious ragù.

Presentation advice

Plate the gnocchi and ragù in a shallow bowl, allowing the vibrant colors of the dish to shine through. Garnish with a sprig of fresh rosemary or basil for an added touch of elegance.