Wash the rabbit, and then using a sharp knife, remove all the meat from the bone.
Chop the rabbit meat finely into pea sized pieces.
Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit meat, stirring often, for about 5 to 6 minutes or until lightly browned.
Transfer rabbit to your slow cooker, reserving fat in skillet.
Add pancetta, onion, carrot, celery, garlic, oregano, and cook over medium heat, stirring occasionally, until the pancetta and vegetables are golden brown, 5 to 6 minutes.
Add wine and boil, stirring and scraping up any brown bits, until most of liquid is evaporated, about 3 minutes.
Stir in tomatoes, tomato paste, and water, and bring to a boil.
Stir in the parsley, basil and thyme, then pour the tomato mixture over the rabbit pieces.
Turn the slow cooker on low for 4 to 5 hours.
Taste, and adjust salt and pepper as needed.
If the sauce hasn't thickened as much you would like, turn on high for 30 minutes and cook without the lid.
Meanwhile, cook gnocchi in a large pot of boiling salted water, uncovered, until it floats to the top.
Drain in a colander, and return gnocchi to the pot.
Add half the sauce to the pot, and stir well to mix.
Serve in individual bowls, with a scoop of additional sauce on top.
Pass the cheese at the table.