Gnocchi with White Hare Ragù

Method

1. Marinate the hare meat with garlic, dill, coriander, juniper, and red wine for at least 12 hours.
2. Grind the marinated hare meat together with the marinade.
3. In a large pan, fry the guanciale (cured pork cheek) until it renders its fat and becomes crispy.
4. Add finely chopped celery, carrot, onion, and garlic. Sauté until softened and lightly golden.
5. Add the ground hare meat and brown it lightly over medium heat.
6. Deglaze with some of the red wine from the marinade, let the alcohol evaporate.
7. Add vegetable broth or water to cover the meat, bring to a simmer, and cook for about 2 hours, adding more liquid as needed to keep the meat moist.
8. After about 1 hour of cooking, add the milk (approximately 500 ml per 6 kg of meat, adjusted proportionally) and continue cooking.
9. Cook until the meat is very tender and the sauce is creamy and thick.
10. Meanwhile, boil the potato gnocchi in salted water until they float.
11. Toss the cooked gnocchi in the ragù in a pan over low heat, adding a little pasta water if needed to create a creamy emulsion.
12. Serve the gnocchi with a generous sprinkle of semi-aged pecorino cheese.