Braised rabbit gnocchi – Andy Cooks

Ingredients

• 1 whole rabbit (about 1.5kg or 3.3lbs), jointed
• salt and freshly ground pepper, to taste
• 3 shallots, sliced
• 1 carrot, diced
• 2 celery sticks, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil (30ml or 1oz)
• 200ml (6.8 fl oz) white wine
• peel of 1 lemon
• 2 bay leaves
• pinch of fennel pollen (optional)
• 1L (33.8 fl oz or 4.2 cups) chicken stock
• 3 tbsp cream (45ml or 1.5oz)
• freshly grated Parmesan cheese, for garnish (optional)
• fresh parsley, chopped, for garnish
• 6 medium russet potatoes
• 2 eggs, lightly beaten
• 350g (about 1 1/2 cups) flour
• 60g (about 1/4 cup) grated Parmesan
• 5g (1 tsp) of salt, plus more for the roasting bed
• 45g (3 tbsp) unsalted butter