Brown Butter Gnocchi, Braised Rabbit & Spinach Pea Puree


Pair With

Nº 78

Cabernet Sauvignon


⅓  cup AP flour

1 Rabbit, broken down into pieces (ask your butcher)

3 Tbsp. olive oil

1 cup onion (diced)

½ cup celery (diced)

½ cup carrot (diced)

1 cup olive variety (chopped)

2 sprigs rosemary

1 small bunch thyme

1 small bunch oregano

1 ½ cup white wine

2 cups chicken stock

salt and pepper

For the Puree:

¼ cup olive oil

½ cup leeks (chopped)

1 cup frozen English peas

1 ½ cup baby spinach

½ bunch parsley (chopped)

1 ½ cup chicken stock

salt and pepper

For the Gnocchi:

450 Grams of Gnocchi

1 stick butter (cubed)

2 Tbsp. olive oil

salt and pepper



Heat a large Dutch oven. Season the rabbit with salt and pepper, dust with flour, and place oil in the pot. Just before it starts to smoke, place the rabbit in and brown on all sides. Take out and set aside.  Place next 3 ingredients in the pot along with a touch more oil and sweat off for about 5-7 minutes. Add next 4 ingredients and cook for another 3 minutes. Deglaze with wine and add rabbit back into pot. Cook for 3 minutes, then add stock. Bring to boil, reduce to simmer, adjust seasoning, and half cover to cook for 40-45 minutes, or until falling off the bones. Remove rabbit, pull meat from bones, reduce sauce to desired thickness, and stir rabbit back into sauce.

For the Puree: in a medium size pot, place first 2 ingredients in and sweat for 3 minutes. Add next three ingredients and cook for another 4-5 minutes. Season with Salt and Pepper. Add stock, bring to a boil for 3 minutes, adjust seasoning, and put inside of a blender while still hot. Blend until a smooth puree is formed. If too thick, add a touch of stock.

For the Gnocchi: bring a pot of salted water to the Boil. Add butter to a separate pan and melt. Cook and stir the butter until it begins to brown. Season with salt and pepper. Place gnocchi in the water and water until 1/3 of them rise to the top. Place gnocchi in the brown butter with a touch of the water to create the sauce. Cook in the pan until the sauce thickens.

To plate: place gnocchi on the plate, spoon braised rabbit on top of the gnocchi, and place puree around the gnocchi.