Rabbit Ragout Gnocchi Recipe

Inspired by Rhubarb

Time1h

Serves4

Rich and creamy gnocchi with rabbit ragout.

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Ingredients

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Rabbit Ragout

1 1/8 lb (500 grams) Rabbit meat, diced

2 tablespoons olive oil

1 medium Onion, finely chopped

3 cloves Garlic, minced

1 medium Carrot, diced

1 stalk Celery, diced

7/8 cup (200 ml) Red wine

1 1/4 cup (300 ml) Chicken broth

0.42 cup (100 ml) Heavy cream

1 teaspoon Thyme, fresh

1 leaf Bay leaf

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Rabbit Ragout

In a large skillet, heat the olive oil over medium heat. Add the diced rabbit meat and brown it on all sides. Remove the rabbit from the skillet and set aside.

Sauté Vegetables

In the same skillet, add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Deglaze the Pan

Pour in the red wine to deglaze the pan, scraping up any browned bits. Let it simmer for about 5 minutes.

Add Broth and Simmer

Add the chicken broth, thyme, bay leaf, and the browned rabbit back into the skillet. Bring to a simmer, cover, and cook for about 30 minutes until the rabbit is tender.

Finish the Ragout

Remove the bay leaf, stir in the heavy cream, and season with salt and pepper to taste. Let it simmer for an additional 5 minutes.

Prepare the Gnocchi

While the ragout is simmering, cook the gnocchi according to package instructions. Drain and set aside.

Combine and Serve

Toss the cooked gnocchi with the rabbit ragout until well coated. Serve hot with a garnish of fresh thyme, if desired.