Rabbit
1 whole bone in rabbit @2lb
30g sea salt
1 onion- rough chop
4 clove garlic- crushed
4 sprig thyme
4 sprig basil
3 bay leaves
½ cup white wine
1 Litre stock-veg, chicken, pork or water
Cut rabbit into pieces that will fit in 1 layer in your crockpot, braiser or slow cooker, marinate overnight with all ingredients except stock.
Next day, add stock and bring to simmer, braise covered on low simmer or in 275 degree oven until tender (@1.5hr).
Remove from heat and allow rabbit to cool in the liquid.
Once cool, remove rabbit and shred meat off bones, taking care to ensure no bones, set aside. Strain stock and set aside
Gnocchi
250g ricotta
250g mashed potato
1 egg
250g flour
12g salt
Chopped herbs (optional)
Mix all ingredients, proceed as per usual gnocchi making technique. Cook in boiling water. Set aside.
Assembly
4 tbsp butter
8 sage leaves
Squash pearls
Reserved braising liquid
Melt butter until it starts to sizzle, add sage and blanched gnocchi and saute until it starts to color. Add squash pearls and enough stock to sauce the dish. Plate
