|4 sprigs||Fresh rosemary|
|1||Pork shoulder, boned and cut into 3 pieces (Main)|
|2 Ltr||Beef stock|
|1 cup||Red wine|
|500 g||Mashed potato (Main)|
|175 g||Flour, sifted|
|2 heads||Broccoli, cut into florets and blanched|
|220 g||Blue cheese, pieces|
|1 to drizzle||Olive oil, use parmesan infused olive oil if you can find it|
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- 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.