250 gms rabbit minced
100gms walnuts chopped
120 gm salted butter, coarsely chopped
1 onion, finely diced
Murray river pink salt
freshly ground white pepper
3 free-range or organic eggs
freshly grated nutmeg
500 gm day-old bread, cut roughly into 1cm square pieces
1 cup grated Gruyère
3 tbsp plain flour
300 gm baby spinach, boiled or steamed, finely chopped and well drained
3 tbsp milk
¼ – ½ cup parsley
¼ cup sage
Freshly grated Parmigiano-Reggiano
Put two-thirds of the butter in a saucepan over low heat and cook the onion until soft and translucent in colour. Season and set aside to cool.
Combine the rabbit, eggs, nutmeg, bread, walnuts, Gruyère, flour, cooled sautéed onion, spinach, parsley and milk to form a soft dough. Season. Using wet hands, form the mixture into small dumplings (the size of large gnocchi). Cook in a large pot of salted boiling water for about 8-12 minutes. Drain.
Heat the remaining butter with sage in a small saucepan over high heat and cook until brown. To serve, place dumplings in a bowl, cover with the freshly grated Parmigiano-Reggiano and a little broth to taste.