Braised Rabbit Gnocchetti Recipe
Rabbit jus, green kalamata olives, capers, medley tomatoes, and spinach.
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Ingredients
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Rabbit Jus & Braised Rabbit
Gnocchetti
Vegetables & Finish
Method
Rabbit Jus & Braised Rabbit
- 1
- 2
- 3
Deglaze and add liquids
Stir in tomato paste and cook 1 minute. Pour in white wine to deglaze, scraping browned bits from pan; simmer 2–3 minutes until wine has reduced by half. Return rabbit to the pan and add chicken stock, thyme sprigs and bay leaf. Bring to a gentle simmer.
- 4
Braise
Cover and braise on the stovetop over very low heat, or in a 160°C/325°F oven, for 45–55 minutes until meat is tender and beginning to fall from the bone. Remove rabbit pieces to a tray and keep warm. Strain braising liquid through a fine sieve into a clean saucepan, pressing solids to extract juices. Discard solids and return liquid to medium heat.
- 5
Finish jus with olives & capers
Simmer strained liquid briskly until reduced to about 350 ml and slightly syrupy, 10–12 minutes. Stir in halved kalamata olives and capers; cook 2 minutes to warm. Taste and adjust seasoning with remaining 1/2 tsp salt and remaining 1/2 tsp pepper if needed. Keep warm until plating.
Gnocchetti
- 6
Make ricotta mixture
Place drained ricotta in a large bowl. Add egg, grated Parmigiano-Reggiano, nutmeg and 1/2 tsp salt. Stir to combine until smooth.
- 7
Form dough
Add flour gradually and gently fold until a soft, slightly sticky dough forms. Avoid overworking — the dough should hold together but remain tender. If too wet, add up to 1–2 tbs extra flour.
- 8
Shape gnocchetti
Turn dough onto a lightly floured surface. Roll into 2 cm (3/4 inch) ropes and cut into 1–1.5 cm pieces. Optional: press each piece lightly with a fork to create ridges. Place shaped gnocchetti on a floured tray while you heat water.
- 9
Vegetables & Finish
- 10
Sauté tomatoes & spinach
In a wide sauté pan, warm 2 tbs extra-virgin olive oil over medium heat. Add halved cherry tomatoes and red pepper flakes (if using). Cook 3–4 minutes until tomatoes soften and begin to release juices. Add spinach in batches, stirring until wilted, 1–2 minutes.
- 11
Combine gnocchetti with vegetables and jus
Add cooked gnocchetti to the pan with tomatoes and spinach. Pour about 200 ml of the warm rabbit jus over the gnocchetti and vegetables, tossing gently to coat. If sauce seems thick, add reserved gnocchetti cooking water a tablespoon at a time to reach a silky consistency. Heat gently for 1–2 minutes until everything is hot and flavors meld.
- 12
Plate and finish
Divide gnocchetti among warmed plates. Arrange braised rabbit pieces on top or alongside. Spoon additional rabbit jus, olives and capers over the rabbit and gnocchetti. Finish with lemon zest, a squeeze of lemon juice, chopped parsley and an extra drizzle of olive oil. Taste and adjust with more salt or pepper if needed.