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Rabbit with Morels and Nettle-Ricotta Gnocchi
5 from 10 votes

Rabbit with Morels and Nettle-Ricotta Gnocchi

This recipe combines salt-cured rabbit pieces with earthier elements like morel mushrooms and spring vegetables, served alongside nettle and ricotta gnocchi. The gnocchi dough incorporates blanched nettles for color and flavor, along with ricotta and Parmesan, resulting in tender, herbaceous dumplings. The preparation involves salting the rabbit to season and then cooking it with morels, fiddlehead ferns, and garlic, creating a dish that balances savory protein with fresh and forest notes.

Prep Time
2 hrs
Cook Time
1 hr 30 mins
Total Time
3 hrs 30 mins
Servings: 6 people
Calories: 486 kcal
Course: Main Course
Cuisine: Italian

Ingredients

RABBIT
  • 22 grams kosher salt (about 2 tablespoons) per pound of rabbit
  • 1 rabbit cut into serving pieces
  • 2 cups chicken rabbit or duck broth
  • 1 thyme sprig, fresh
  • 1 bay leaf
  • 3 tablespoons walnut oil olive oil or melted butter
GNOCCHI
  • 2 ounces nettles parsley or spinach, blanched
  • 1 egg
  • 1 teaspoon salt
  • 10 ounces ricotta cheese
  • 1/4 cup Parmesan Cheese grated
  • nutmeg a pinch
  • 1 cup flour
MORELS
  • 8 morel mushrooms cut into disks, fresh, to 12 ounces
  • 3 tablespoons of the same oil you used with the rabbit
  • 4 garlic sliced thin, cloves
  • 8 ounces fiddleheads fava beans, fresh peas or asparagus
  • salt to taste
  • black pepper to taste
  • lemon juice (optional)

Instructions

    Cup of Yum
  1. Toss the rabbit with the salt so all the pieces are well coated. Set aside in the fridge for 3 hours, while you make the gnocchi and such.
  2. Boil the nettles, parsley or spinach is a large pot of salty water: Boil nettles and spinach 2 minutes, parsley only 1 minute. Plunge into a big bowl of ice water, drain and squeeze to remove excess water. You want the greens to be damp, though. While you have the water boiling, boil the fiddleheads or whatever spring vegetable you're using: Boil fiddleheads 3 minutes, favas, peas or asparagus 2 minutes. Shock in the ice water, pat dry and set aside for now. Turn the heat off the water.
  3. Chop the nettles, then put them in a food processor with the salt, the egg and half the ricotta cheese. Blitz this for about 30 seconds to 1 minute. You want the fibers of the nettles to be well broken down. Put the contents of the food processor into a large bowl and add the rest of the ricotta, the parmesan cheese and the nutmeg. Stir in the flour bit by bit until you have a loose dough that you can just barely roll into a log. If you are not familiar with making gnocchi, you will need more than 1 cup. Put a towel over the dough as you make the gnocchi.
  4. Cut off 1/4 of the dough and roll it into a log about 1/2 inch thick on a work surface that you've dusted with flour. Cut off little pillows from the log. Carefully pick up each pillow -- this is a gnoccho -- and roll it off the tines of a fork held upside down to give it little ridges; you can skip this step if you are very new at gnocchi. Repeat with the rest of the dough. Set the finished gnocchi in the fridge for now.
  5. When the rabbit has brined for 3 hours, rinse it off and pat it dry. Find a medium pot that will just barely fit the rabbit and submerge the pieces in the broth. Add the sprig of thyme. If the broth doesn't cover the rabbit, add a little water. Cover the pot and simmer the rabbit until it starts to fall off the bone, about 90 minutes. When the rabbit is ready, pick the meat off the bones and coat in the walnut oil. Set aside.
  6. To finish the dish, get the blanching water hot again and keep it at a simmer. Put the morels in a large saute pan and set the heat to high. Soon the morels will steam and sizzle and give up their water. When they do, salt them. When most of the water is gone, add the walnut oil and saute the morels until they start to brown on the edges, about 3 to 6 minutes. Add the rabbit and the garlic -- and now's the time to start boiling your gnocchi. When the gnocchi go into the boiling water, add the fiddleheads to the pan with the morels. Saute just to get everything hot.
  7. When the gnocchi are ready, add them to the pan with everything else, toss to combine and add salt and black pepper to taste. Add the lemon juice if you want and serve at once.

Nutrition Information

Calories 486kcal (24%) Carbohydrates 23g (8%) Protein 52g (104%) Fat 20g (31%) Saturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 194mg (65%) Sodium 2043mg (85%) Potassium 1012mg (22%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 1849IU (37%) Vitamin C 11mg (12%) Calcium 274mg (27%) Iron 10mg (56%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 486

% Daily Value*

Calories 486kcal 24%
Carbohydrates 23g 8%
Protein 52g 104%
Fat 20g 31%
Saturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 194mg 65%
Sodium 2043mg 85%
Potassium 1012mg 22%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 1849IU 37%
Vitamin C 11mg 12%
Calcium 274mg 27%
Iron 10mg 56%

* Percent Daily Values are based on a 2,000 calorie diet.