1 boned pork shoulder, cut into 3 pieces
4 sprigs rosemary
2L beef stock
1 cup Cabernet Sauvignon wine!!
500g potato mash
175g flour, sifted
1/2 tbsp salt
2 heads broccoli, cut into florets & blanched
220g soft blue cheese pieces
300ml trim milk
1 orange, zested
Parmesan infused extra virgin olive oil
Pre-heat oven to 155 C. In a deep-tray, place the pork shoulder pieces and rosemary, pour over the beef stock and wine. Bring to the boil on the stove, cover with baking paper and foil, braise for 2 to 3 hours.
Place a saucepan of water on the stove and bring to the boil.
In a mixing bowl, mix together the potato, flour and salt, lightly knead and cut into six portions. Roll each portion into a tube; cut into small pieces, roll into balls and roll over a floured butter board or off the tines of a fork on to a floured tray.
Pop the gnocchis into the water and as the gnocchi rises to the surface, scoop out with a slotted spoon and place in an ice-cold bowl of water. Cut the pork shoulder into large cubes and saute in olive oil until crispy, tossing in the gnocchi half way through.
Mix the trim milk and orange zest together in a coffee crema, aerate until foamy in texture.
In a pasta bowl, add the pork, gnocchi, broccoli and blue cheese. Spoon over milk foam and drizzle with parmesan oil.