Roasted Young Rabbit with Gnocchi and Fricasse of Spring Vegetables, Spinach Puree, and Morel Foam

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Salt and pepper

6 rabbit loins

1 tablespoon pure olive oil

1 tablespoon unsalted butter

12 black truffles, sliced for garnishing

1/4 cup pea sprouts, for garnishing

Fricasse of Spring Vegetables:

1 tablespoon olive oil

1 teaspoon butter

42 prepared gnocchi

1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic

1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic 

1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter

1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter 

1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath

1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath 

1/2 cup fava beans

1/2 cup fiddlehead ferns

1/2 cup wild leeks, washed and cut into 1 1/2 inch strips

1/2 cup wild leeks, washed and cut into 1 1/2 inch strips 

1 teaspoon minced garlic

1 tablespoon minced shallots

1 cup chicken stock

1 tablespoon parsley

1/2 cup heavy cream

1/2 cup grated Parmesan

1 teaspoon truffle oil

Salt

Freshly ground black pepper

2 cups Morel Foam, recipe follows

1 cup Spinach Puree, recipe follows

Morel Foam:

1 teaspoon minced garlic

1 tablespoon minced shallots

2 cups fresh morel mushrooms, washed and dried

1/2 cup leeks (white part only)

1/2 cup minced onion

1 tablespoon butter

3 cups chicken stock

1 cup heavy cream

Salt and pepper

Spinach Puree:

1 tablespoon butter

1/2 cup chopped onions

1/2 cup leeks, washed and chopped (white part only)

1 1/2 cups chicken stock

1 cup spinach, cooked in salted water then shocked in ice bath

Salt and pepper

Cayenne pepper