Braised Rabbit, Tomatoes and Dried Mushrooms with Potato Gnocchi
Braised Rabbit and Potato Gnocchi has always been a traditional plate for my husband’s family, from Trentino, in northern Italy. This hardy dish is perfect for a cold winter day.
Gnocchi di Patate – Potato Gnocchi
- 2 lb (1 kg.) whole potatoes
- 1 1/2 cups ( 215gr.) all-purpose flour
- ½ cup (65 gr.) Semolina flour
- 1 whole egg
Boil the unpeeled potatoes in water to cover until tender. Drain and peel them. Grate or mash the potatoes until smooth. Heap the potatoes on a work surface, add half the flour and make a well in the center. Drop the egg into the well. Knead the mixture into a smooth, firm dough. Adding more flour as necessary.
Coat a work area and your hands with four. Divide the dough into 4 large pieces and roll each piece into a log a little less than an inch (2 cm) in diameter.
Cut logs into 1 inch (3 cm) strips. Gently roll each on a fork, press lightly with the thumb to make ridges.
To cook the gnocchi, bring a large pot of salted water to a boil and drop in the gnocchi, a few at a time. As soon as they rise to the surface they are done. Lift them out with a slotted spoon and place them on a heated plate.
Braised Rabbit with Tomatoes and Dried Mushrooms
¼ cup olive oil
1 large onions, thinly sliced
2 garlic cloves, chopped
5 dried mushrooms, hydrated in warm water
1 can of chopped Italian tomatoes
2 tablespoons chopped fresh basil
½ teaspoon dried oregano
1 tablespoon paprika
6 whole allspice
2 bay leaves
½ cup of red dry wine
Salt and pepper to taste
Cut the rabbit into serving pieces. Wash and dry thoroughly. Heat olive oil in a large skillet. Add rabbit pieces, cook over medium heat until rabbit is seared on all sides. Add onion, and garlic cook until the onions wilt. Stir in wine to deglaze the skillet. Add the remaining ingredients. Season with salt and pepper. Cover skillet and cook over medium heat for an hour to an hour and half until meat is tender. Stir mixture a few times during cooking. Serve with potato gnocchi.