Gnocchi With White Sauce

Preparation:

Preparation: Bone the leg of rabbit and coarsely chop the meat. Brown the finely chopped vegetables in oil and butter. Add the meat, brown it then wet it with the wine. Cook for 30 minutes. Remove from heat, add the béchamel and mix well. Throw the gnocchi in plenty of salted water and drain them with a slotted spoon. Pour them into a bowl and dress them with the rabbit ragout and the parmesan cheese.