Gnocchi with slow roasted pork

Nicola potatoes on their bed of dry rice

With the lovely potatoes around at the moment, I couldn’t help but make some gnocchi. We decided on a pork sauce, and I thought about pulled pork, slow roasted with olives and lemons. At the market, Bundawarrah pork had a huge portion of pork neck that I thought would do the trick, so I simply cut it in half for this evening. I began by roasting the potatoes in a bed of dry rice to help draw out their moisture, then roasting the pork on high before turning it down very low to melt away gently. The result was delicious.

Serves 8

Gnocchi

1 kilograms Nicola potatoes
2   eggs
1 cup bread flour
1 tablespoon grated parmesan
1/2   grated nutmeg
1/2 teaspoon salt
1/2 teaspoon ground pepper
600 grams pork neck fillet
1 cup Kalamatta olives
1   green chilli
2   bay leaves
5 sprigs thyme
1/2 bottle chardonnay
1 bunch garlic chives
    parmesan cheese, grated
1   lemon
    freshly ground pepper

To cook the potatoes: Preheat the oven to 200oC. Lay a bed of dry rice or rock salt on an oven dish large enough to hold your potatoes without them touching each other. Arrange the potatoes on the bed of rock salt and roast until the skins are golden and golden. You will notice the skins coming away from the flesh because an air bubble will have formed between the skin and the flesh. Remove the potatoes from the oven and allow to cool slightly. When the potatoes are cool enough to handle, cut them in half and squeeze out the flesh. This will ensure the dry flesh on the outside of the potatoes remains inside the skin. Put the potatoes through a potato ricer.

To cook the pork: Place a frying pan or oven proof dish on a high heat. Lightly oil the pork and brown all over. Turn the oven down to 160oC. Add olives, bay leaves and 1 cup of wine to the pork, cover with a lid or some foil and transfer to the oven. Roast for two hours. Check the pan isn’t dry, and add a little wine ro some water as required. Add the zest from the lemon and return to the oven for at least another hour. The pork is done when you can pull it apart with a fork.

To make the gnocchi: Add the salt, pepper, nutmeg, parmesan cheese and half the flour to the potato and combine. Make a well in the centre and bet the eggs, gradually draw in the potato mix and combine thoroughly. Add enough flour to bring the mix together to make a soft, pliable dough. Flour a clean work surface or large board. Remove a scoop of dough from the bowl and roll out to make a thin sausage on the board. Cut the sausage into pieces about 2cm2. Bring a large saucepan of salted water to the boil, drizzle a little olive oil on top. Roll the pieces between your hands into a ball. Just as you drop the gnocchi into the boiling water, make a small depression into the ball with your finger, and let it roll out of your hand into the water. Repeat with all gnocchi. When the gnocchi are cooked, they will rise to the surface of the water. Remove them, and cool under cold water.

To make the sauce: Remove the thyme and bay leaves from the roasting pan. Pull apart the pork with a pair of forks, or your fingers, into short strings of meat. Pull the pips from the olives and break the flesh into small pieces. Finely chop the lemon zest. Finely chop the roasted chilli. Add the oregano and remaining wine to the roasting pan, squeeze in the juice from half the lemon, return the chopped lemon zest, chilli and olives.

To serve: Melt the butter and oil in a non stick pan, add pepper and heat till bubbling. Add gnocchi and sauce, toss pan well till combined, add chopped garlic chives, toss and divide between serving bowls. Squeeze over the juice from the remaining lemon, a grinding of black pepper, and some grated parmesan cheese. Serve immediately.

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3 Responses to Gnocchi with slow roasted pork

  1. Pingback: Florentine gnocchi | Susan's Sumptuous Suppers

  2. Pingback: Pork roasted with apples and pears, served with sautéed red cabbage | Susan's Sumptuous Suppers

  3. Pingback: For the love of spuds – the coming of winter | Susan's Sumptuous Suppers

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