 |
Prep Time: 30 Minutes Cook Time: 65 Minutes |
Ready In: 95 Minutes Servings: 4 |
|
Ingredients:
4 sweet potatoes |
4 idaho potatoes |
3 eggs |
2 1/2 cups all-purpose flour (plus more for rolling out gnocchi) |
2 tablespoons salt |
1 teaspoon ground black pepper |
olive oil, for sauteeing |
2 pounds pork butt, recipe follows |
2 cups gnocchi, blanched |
1 cup pearl onions, blanched and peeled |
2 red bell peppers, roasted, peeled and julienned |
2 cups braise liquid reduction, recipe follows |
1 to 2 teaspoons orange zest |
salt and pepper |
1 cup whole almonds, toasted |
2 tablespoons chopped parsley leaves |
Directions:
1. Preheat the oven to 350 degrees F.
2. Roast the sweet potatoes until tender, approximately 20 to 30 minutes. Set aside to cool.
3. Boil the Idaho potatoes until a knife pierces them easily.
4. After all of the potatoes have cooled, peel and grate them. In a bowl, combine all the potatoes, by mixer or by hand, with the eggs, flour, salt and pepper. Mix only enough to incorporate all of the ingredients, and do not overmix.
5. To test, take a small portion of the dough with floured hands, form into a ball, and blanch in boiling salted water. When it floats, remove, taste, and adjust seasoning.
6. Proceed with shaping the gnocchi into oblong balls, then mark with the back of a fork. Boil shaped gnocchi until they float. Drain.
7. Heat a saute pan over medium-high heat. Add 1 to 2 tablespoons olive oil, then pork and gnocchi. Saute until the gnocchi is slightly golden. Add remaining ingredients (except almonds and parsley) and reduce the liquid by 1/2. Finish with almonds and garnish with chopped parsley.
8. Pork:
9. 2 pounds diced pork shoulder
10. 2 tablespoons salt
11. 1 tablespoon ground black pepper
12. 1/2 cup all-purpose flour, to dust pork
13. 1 stalk celery, chopped
14. 1 orange, chopped
15. 1 carrot, peeled and chopped
16. 1 onion, peeled and chopped
17. 1 1/2 quarts chicken stock
18. 2 sprigs fresh rosemary
19. Preheat the oven to 350 degrees F.
20. Start with the pork shoulder, season with salt, pepper and dust with flour. In an extremely hot pan, sear the pork in oil until very brown on all sides. Add celery, chopped orange and vegetables. Add the chicken stock and boil down, scraping the browned crust from the seared meat as it boils. Cover the pan with aluminum foil and place in the oven for 1 hour. Remove pork, strain liquid and boil down to 1/2 the amount. Reserve the pork and the reduced braising liquid separately.
21. Prep Time: 10 minutes
22. Cook Time: 1 hour 20 minutes
23. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
|
|