Gnocchi di pasta lievitata con ragù di coniglio – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: San michele del carso Servings: Serves 4
Italy Region / Locale: San michele del carso Servings: Serves 4Gnocchi di pasta lievitata con ragù di coniglio is a traditional Italian dish, emblematic of the northern regions where the art of pasta making meets heartwarming slow-cooked meats. This dish combines the pillowy softness of yeast-risen gnocchi with a richly flavored rabbit ragù, offering an earthy and deeply satisfying culinary experience. Such recipes hail from the cucina povera tradition, where modest ingredients are transformed into exquisite meals through technique and time.
Ingredients
- All-purpose flour – 2 cups / 240 g
- Active dry yeast – 1 packet / 7 g
- Warm water – 1 cup / 240 ml
- Salt – 1 tsp
- Olive oil – 2 tbsp / 30 ml
- Rabbit, chopped – 500 g
- Onion, finely chopped – 1 medium / 150 g
- Carrot, diced – 1 medium / 100 g
- Celery, chopped – 1 stalk / 50 g
- Garlic, minced – 2 cloves
- Tomato paste – 2 tbsp / 30 g
- Red wine – 1 cup / 240 ml
- Chicken stock – 2 cups / 480 ml
- Bay leaf – 1 leaf
- Thyme – 1 tsp dried or 2 tsp fresh
- Black pepper – to taste
- Parmesan, grated – to garnish
Instructions
- In a bowl, dissolve yeast in warm water with olive oil, then add flour and salt, mixing until a smooth dough forms. Let it rise in a warm place for 1 hour.
- Once risen, roll the dough into long ropes and cut into bite-sized pieces, forming the gnocchi.
- In a large pot, heat olive oil and cook rabbit pieces until browned. Remove and set aside.
- In the same pot, add onion, carrot, celery, and garlic, sautéing until softened.
- Stir in tomato paste, then deglaze with red wine, scraping any bits from the bottom.
- Return rabbit to the pot, add chicken stock, bay leaf, thyme, salt, and black pepper.
- Simmer gently for 1.5 hours until the rabbit is tender and the sauce has thickened.
- While the ragù is simmering, cook gnocchi in salted boiling water until they float.
- Serve gnocchi with ragù, garnished with grated Parmesan.
Substitutions
- Rabbit -> Chicken thighs
- Red wine -> White wine or grape juice
- Parmesan -> Grana Padano or Pecorino
Enhancements in the Next Evolution
- Add a marinating step for the rabbit with herbs and olive oil for more depth of flavor.
- Use a mix of white and whole wheat flour in the gnocchi for added texture and flavor.
- Include a pinch of nutmeg in the gnocchi dough for subtle warmth.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
