Roasted potato gnocchi and hare in chivet

For the Pasta:

• Peel and dice the potatoes. Season with oil, salt, pepper, and rosemary, then roast in the oven at 180°C (350°F) for 30’.
• Once cooked, mash the potatoes with a meat grinder and mix with the flour and egg until the dough is smooth and well-combined.
• Roll the dough out on a wooden surface and shape it into classic gnocchi. Then, freeze the gnocchi at -20°C (-4°F) to prevent them from falling apart during cooking.

For the Chivet:

• Cut the hare into its anatomical sections and marinate for 24 h with all the ingredients listed in the recipe.
• After marination, drain the marinade (which will be reserved) and proceed with preparing the sauce. Brown the hare meat, previously minced, in a pan with 200 g of shallots and olive oil.
• Once browned, deglaze with the reserved marinade and cook over moderate heat for 3 h, or until the sauce is reduced and thickened. Adjust the salt to taste.

For the Loin:

• Marinate the hare loin with salt, sugar, and aromatic herbs for 3 h. Rinse with red wine and let dry well in the fridge overnight before consuming.
• For finishing, cook the gnocchi in salted boiling water. Once they rise to the surface, drain them and transfer them into the hare sauce. Toss gently with a little Parmesan cheese and serve hot with the hare loin, sliced thinly like a carpaccio.