Ñoquis de conejo estofados

Directions

Braised rabbit

1. Season the rabbit pieces with salt and freshly ground pepper.

2. In a large, heavy-bottom pot, heat the olive oil over medium heat. Add the rabbit pieces, a few at a time, and brown on all sides. Remove the browned pieces and set aside.
3. In the same pot, add the shallots, carrot, and garlic. Cook until softened, about 5-7 minutes.
4. Pour in the white wine and simmer for a few minutes until slightly reduced.
5. Add the celery, lemon peel, bay leaves, optional fennel pollen, rabbit, and chicken stock to the pot.
6. Place a baking paper cartouche (a paper lid) on top of the liquid to ensure even cooking and moisture retention. Bring to a simmer, then transfer the pot to a 160°C (320°F) oven for 1.5 hours.
7. Once the rabbit is tender, remove it from the pot and shred. Then, stir in the shredded meat and cream. Adjust the seasoning with additional salt and pepper if needed. Finish with fresh chopped parsley.

Pan-fried gnocchi

1. Preheat your oven to 180°C (355°F). Pour a generous amount of salt onto a baking sheet. Place the potatoes on the salt bed and bake for about 45 minutes to 1 hour, or until a fork can easily pierce them.

2. Cut the potatoes in half and scoop out the flesh, Push the scooped potato flesh through a potato ricer or mash finely with a fork. Spread the mashed potato on a clean work surface and allow it to cool for a few minutes.
3. Sprinkle the grated Parmesan cheese over the mashed potatoes. Make a well in the centre of the potatoes and pour in the beaten eggs. Sprinkle the flour over the potatoes. Starting from the centre, use your fingers to mix the ingredients until they begin to come together. Knead gently until you have a soft, slightly sticky dough. If the dough is too sticky, add a little more flour.
4. Divide the dough into four equal portions. Roll each portion into a long rope, about 2cm (3/4-inch) in diameter. Using a knife or a dough cutter, cut the rope into 2.5cm (1-inch) pieces.
5. In a large pot of boiling salted water, cook the gnocchi until they float to the surface, usually about 2-3 minutes. Once they float, let them cook for an additional 30 seconds. Then take them out, drain them and let them cool in the fridge until you’re ready to serve.
6. In a large skillet over medium heat, add some olive oil, add the drained gnocchi to the skillet in a single layer. Allow the gnocchi to cook undisturbed for 2-3 minutes or until the undersides turn golden brown. Flip the gnocchi and cook for an additional 2-3 minutes.
7. Serve the gnocchi on top of the rabbit and garnish with some fresh parmesan.