1lbsweet potato gnocchipar cooked (see recipe below)
8ozrabbit confitor other leftover, very tender meat, such as braised, pulled chicken, etc
3large leaves of fresh sagethinly sliced (optional but recommended)
4handfuls (4 oz fresh spinachlong stems removed
High quality grated parmesanto taste
2+ 2 tablespoons unsalted butter
½ pz dried black trumpet mushroomsor use another type of dried mushroom you like, such as porcini
1cupmeat stockpreferably from the rabbit
Kosher salt and fresh ground black pepper
small handful Freshly chopped Italian parsleyto garnish, optional
Instructions
Rehydrate the mushrooms in the meat stock until pliable, about 15 minutes. Agitate the mushrooms to remove grit, then squeeze dry and set aside.
Warm 2 tablespoons of the butter in a large saute pan, at least 12 inches in diameter. Add the trumpets and warm with the butter, along with the sage, seasoning with a pinch of salt. Add the stock and bring the mixture to a simmer.
Add the gnocchi, spinach, rabbit confit and heat through, adding the butter and adjusting the sauce for salt as needed. Stir to help incorporate the butter which will help thicken the sauce.
Toss the mixture once or twice. When the gnocchi are heated through and the sauce tastes good, toss in a small handful of parmesan, along with the parsley if using, mix and serve, with more parmesan at the table.