Moldovan-style Leavened Pasta Gnocchi with Rabbit Ragù

Ingredients

In this Moldovan adaptation, the traditional Italian potato-based gnocchi is replaced with leavened pasta gnocchi. The rabbit ragù is prepared with Moldovan herbs and spices, adding a unique flavor profile to the dish. Additionally, the cooking techniques and presentation are adjusted to align with Moldovan culinary traditions. We alse have the original recipe for Gnocchi di pasta lievitata con ragù di coniglio, so you can check it out.

• For the leavened pasta gnocchi: For the leavened pasta gnocchi:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) active dry yeast 7g (2 ¼ tsp) active dry yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• For the rabbit ragù: For the rabbit ragù:
• 1 rabbit, cut into pieces 1 rabbit, cut into pieces
• 2 tbsp vegetable oil 2 tbsp vegetable 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
• 2 bay leaves 2 bay leaves
• 1 tsp dried thyme 1 tsp dried thyme
• 1 tsp dried rosemary 1 tsp dried rosemary
• 1 tsp paprika 1 tsp paprika
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 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): 55g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough 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.
5. 5.
   Meanwhile, heat the vegetable 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.
6. 6.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
7. 7.
   Return the rabbit to the pot and add the bay leaves, dried thyme, dried rosemary, and paprika. Stir well to coat the rabbit with the spices.
8. 8.
   Pour in the crushed tomatoes and red wine. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 1.5 to 2 hours, or until the rabbit is tender and the flavors have melded together.
9. 9.
   While the ragù is simmering, punch down the risen dough and divide it into small portions. Roll each portion into a long rope and cut it into bite-sized pieces.
10. 10.
    Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, indicating they are cooked. Remove them with a slotted spoon and transfer to a serving dish.
11. 11.
    Once the rabbit ragù is ready, remove the bay leaves and discard them. Pour the ragù over the cooked gnocchi, ensuring each piece is coated with the sauce.
12. 12.
    Serve the Moldovan-style Leavened Pasta Gnocchi with Rabbit Ragù hot and garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Rabbit — Ensure the rabbit is fresh and properly cleaned before cooking.
• Active dry yeast — Check the expiration date on the yeast package to ensure its effectiveness.
• Canned crushed tomatoes — Opt for high-quality canned crushed tomatoes for the best flavor.

Tips & Tricks

• If rabbit is not readily available, you can substitute it with chicken or pork.
• For a spicier kick, add a pinch of chili flakes to the rabbit ragù.
• Serve the gnocchi with a sprinkle of grated Parmesan cheese for added flavor.
• Make the gnocchi in advance and freeze them for later use.
• Leftover rabbit ragù can be used as a sauce for pasta or served over polenta.

Serving advice

Serve the Moldovan-style Leavened Pasta Gnocchi with Rabbit Ragù as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

Arrange the golden-brown gnocchi on a large serving platter and pour the rabbit ragù over them. Garnish with fresh herbs, such as parsley or basil, for a pop of color.