Gnocchi with white sauce
Instructions
Bone the rabbit leg and coarsely chop the pulp.
Brown in oil and butter the vegetables finely.
Combine browned meat, then wet it with wine.
Bake for 30 minutes.
Remove from heat, add the sauce and mix well.
Toss the gnocchi in boiling salted water and drain them with a skimmer.
Pour into a bowl and toss with rabbit sauce and Parmesan.
Ingredients and dosing for 4 persons
- 350 g of type potato gnocchi pasta
- 1 rabbit thigh
- 1 cup of bechamel
- 1 onion
- 1 carrot
- 1 clove of garlic
- 1 costa of celery
- White wine
- Olive oil
- Butter
- Salt
- Grated parmesan cheese