Gnocchi & rabbit

Recognisable ingredients, clean flavors
Gnocchi & rabbit

If you happen travelling near Gorizia, cut the time for a little detour to San Michele del Carso: your time will be well spent by discovering the Lokanda Devetak, a beautiful inn with adjoining restaurant, surrounded by the green hills of Friuli.

Here you can enjoy a traditional dinner, then stop and sleep in the peace of rooms that are decorated with antique furniture and called delicate names, following the plants from which they take the colours that distinguish the one from the other: Acacia, Elderberry, Fennel, Santoreggia ..., they all are cared for in details and hospitality.

The kitchen is managed by Gabriella Devetak, who learned from her mother-in-law the traditional dishes and now proposes them here, sometimes revisiting them together with her daughter Tatjana.

A menu full of proposals made with self-produced ingredients and a clear philosophy: the components of each dish must remain recognisable and their flavours clean.

Like all trattorias participating in Premiate Trattorie Italiane, the Lokanda has chosen a recipe with the gnocchi to share. An elaborate but not difficult method, sophisticated in the taste that mixes leavened dumplings with a fragrant rabbit stew.

We offer it to you.

"SNIDJENO TESTO" - gnocchi of leavened dough with rabbit stew with wild fennel

Ingredients for four people

For gnocchi:

400 gr. of flour 00

200 gr. of warm water (add a little more, if needed)

One tablespoon of salt

1/4 of a yeast cube

50 gr extra virgin olive oil

Dissolve the yeast in lukewarm water. Knead the flour, oil, salt and at the end add the yeast with the water. Let rise.

For the rabbit:

One rabbit

Two onions

One carrot

One stalk of celery

Chopped herbs (rosemary, sage, marjoram, lemon balm, mint)

½ l of white wine

Two tablespoons of tomato paste

½ glass of extra virgin olive oil


Salt to taste.

Chop the vegetables. Cut the rabbit into coarse pieces. Put the rabbit in a saucepan with the oil, the chopped herbs and preserve. Add the wine, salt and cover with water. Cook covered for about an hour. Remove the meat from the sauce and bone it, then chop it. Add the cooking sauce, the herbs and let it shrink.

Preparation of gnocchi:

Obtain small dumplings from the leavened loaf and arrange them spaced on parchment paper. Steam them for 20 minutes. If you do not have a steam oven, you can cook it in salted water for 15 minutes or in the special pan for steaming.

Final preparation of the dish:

One teaspoon wild fennel

One walnut butter

flakes of dairy cheese

Melt the butter in a pan, add the fennel and the gnocchi.

Serve to place the rabbit stew on the bottom of the plate and put the gnocchi on top.

Finish with flakes of fresh dairy.