Gnocchi with Rabbit Ragu
A dish people will rave about for a long time.
Serving 8 people
GNOCCHI
4 big golden Yukon Potatoes, about 1 ¼ lbs
2 large egg yolks, whisked with pinch of salt
1 – 1 ½ cup flour
RABBIT RAGU*
¼ of a whole rabbit, cut to 8 pieces
1 carrot, finely minced
½ sweet onion, finely minced
½ celery stalk, finely minced
1 ½ cup crushed canned tomatoes
3 vermouth garlic cloves
½ red wine
½ fresh rosemary sprig
½ oregano
½ fresh thyme sprig
1 bay leaf
The full recipe is available at the December Issue of MAZA Cooking Journals.
