Rabbit gnocchi (recipe in the description)

By Andy Cooks · 150 min

Ingredients

Instructions

1. Season the rabbit pieces with salt and pepper.
2. Heat the olive oil in a large heavy pot over medium heat. Brown the rabbit pieces a few at a time on all sides, then set them aside.
3. In the same pot, cook the shallots, carrot and garlic until softened, about 5 to 7 minutes.
4. Pour in the white wine and simmer until slightly reduced.
5. Add the celery, lemon peel, bay leaves, fennel pollen if using, the rabbit and the chicken stock.
6. Cover the liquid with a parchment cartouche. Bring to a simmer, then transfer to a 160°C (320°F) oven for 1.5 hours.
7. When the rabbit is tender, remove it, shred the meat, then stir the meat and cream back in. Adjust salt and pepper, and finish with chopped parsley.
8. For the gnocchi, preheat the oven to 180°C (355°F). Spread a generous layer of salt on a baking sheet, set the potatoes on it and bake 45 minutes to 1 hour, until a fork pierces them easily.
9. Halve the potatoes, scoop out the flesh and push it through a ricer or mash it finely. Spread it on a work surface and let it cool a few minutes.
10. Scatter the Parmesan over the potato. Make a well, pour in the beaten eggs, sprinkle on the flour, and work with your fingers into a soft, slightly sticky dough, adding a little more flour if too sticky.
11. Divide the dough into four portions and roll each into a rope about 2 cm (3/4 inch) thick. Cut into 2.5 cm (1 inch) pieces.
12. Boil the gnocchi in salted water until they float, about 2 to 3 minutes, then cook 30 seconds more. Drain and chill until serving.
13. Fry the gnocchi in a single layer in olive oil over medium heat for 2 to 3 minutes per side, until golden brown.
14. Serve the gnocchi with the rabbit and garnish with grated Parmesan.

Summarized from Andy Cooks's video. Watch it for the details.

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GarlicEggCheeseCarrotCreamPotatoParmesan cheeseShallot