Potato Gnocchi with Rabbit Sauce Recipe (Gnocchi di patate al sugo di coniglio)
This Potato Gnocchi in Rabbit Sauce is a classic dish that captures the essence of Italian cuisine. Rooted in the culinary traditions of regions like Marche, this dish combines the soft, pillowy texture of gnocchi with the robust flavors of a rabbit sauce. Over the years, variations have emerged, with different regions adding their unique touch. However, the core of the dish remains a celebration of simple ingredients transformed into a gastronomic masterpiece, making it a beloved choice in households and trattorias across Italy.
- Preparation Time: 1 hour
- Cooking Time: 1 hour and 50 minutes
- Total Time: 2 hours and 50 minutes
- Servings: 4
- Calories: 1099 per serving
Ingredients:
- 2 kg of potatoes
- 300 g of flour
- Grated cheese
- Salt
- 400 g of rabbit stew meat (Can use chicken or turkey as a substitute if rabbit is unavailable)
- 1.5 kg of red tomatoes
- 1 glass of dry white wine (Can use chicken or vegetable broth as a substitute)
- 3 sage leaves
- 1 sprig of rosemary
- 2 carrots
- 1 small onion
- Oil
- Salt
- Pepper
- Chili pepper
Preparation Instructions:
- Prepare the Sauce: In a casserole, heat four tablespoons of oil with sage and rosemary, the chopped onion, and diced carrots. Once lightly golden, remove the sage and rosemary, add the rabbit stew meat, and brown it over high heat. Deglaze with wine and let it evaporate. Add the diced tomatoes (unpeeled but seeds removed), season with salt and pepper, and simmer on low heat for 1 hour. Once cooked, strain the sauce, and serve the rabbit meat separately.
- Prepare the Gnocchi: Boil the potatoes for about 35-40 minutes, drain, peel, and mash them. Mix the mashed potatoes with flour and a pinch of salt to form a soft dough. Take small portions of the dough, roll them into thin logs, and cut them into small pieces.
- Cook the Gnocchi: Boil the gnocchi in lightly salted water. As they float to the surface, remove them with a slotted spoon.
- Serve: Layer the gnocchi on a serving plate and top with the strained rabbit sauce. Offer grated cheese on the side for garnishing.