Rabbit with gnocchi and sherry

Method

1. First make the gnocchi. Cook the potatoes in their jackets in a pan of boiling, salted water until tender. Drain and cool.

2. Once cool enough to handle, peel the potatoes and pass them through a ricer.

3. Make a well in the centre of the potato and break in the egg. Season with salt and freshly ground pepper.

4. Add the flour and mix together to form a soft dough. Knead together until the dough feels dry to the touch.

5. Divide the dough into 6 portions, then roll each shape into a 2cm thick 'rope'. Cut the rope into 2.5cm long segments.

6. Press a fork into the back of each segment to form grooves, creating the classic gnocchi shape.

7. Bring a large saucepan of salted water to the boil. Add the gnocchi.

8. Once the gnocchi rise to the surface, scoop them out with a slotted spoon and plunge into ice-cold water. Drain the gnocchi, drizzle with olive oil and set aside.

9. Heat the butter in a casserole dish. Add the bacon and celery until browned.

10. Add the rabbit portions and fry until browned on all sides.

11. Add the tomatoes, garlic and marjoram. Season with salt and freshly ground pepper and cook for a further 4 minutes.

12. Pour in the sherry, bring to the boil and reduce by half

13. Once the sherry has reduced, add the stock until it just covers the rabbit.

14. Bring to the boil, cover, reduce the heat and simmer until rabbit is tender, approximately 45 minutes, adding the green pepper once the casserole has simmered for 30 minutes.

15. Just before serving the casserole add the gnocchi to the rabbit casserole and warm through.

16. Serve the rabbit casserole with the gnocchi and crusty bread on the side.

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Ingredients

25g Butter
50g bacon lardons
1 celery stick, finely chopped
1 Rabbit, jointed into 6-8 portions
4 plum tomatoes
1 garlic clove, chopped
few sprigs of fresh marjoram
salt and fresh ground black pepper
100ml Sherry
150ml fresh chicken stock
1/2 green pepper, cut into strips
crusty bread, to serve

For the potato gnocchi:

600g floury potatoes, such as King Edwards or Maris Piper
1 large egg
salt and fresh ground black pepper
450g Flour
drizzle of Olive oil

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