New potato gnocchi with rabbit and tarragon
- July 2020
- Serves six
- Hands-on time 1 hour, simmering time 2 hours
New potato gnocchi makes for for beautiful dumplings. These are served with a creamy rabbit and tarragon sauce. If you can’t get hold of wild rabbit you can do something similar with chicken.
If you’re looking for a gnocchi that’s a little bit quicker, try this mushroom and speck number.
- 35g (17.5g saturated)
- 47.4g (3.8g sugars)
You can make this dish using 600-700g skinless boneless free-range chicken thighs instead of rabbit.
Make the rabbit and sauce up to 2 days ahead, then chill, covered, until ready to reheat. Shape the gnocchi, cover with a clean tea towel, then chill for up to 4 hours before cooking.
Ask for rabbit at your local butcher or farmer’s market. If it’s being sold whole, ask them to joint it for you.
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