A good gnocchi is always a hit on any menu, so why not level yours up with some hearty Australian pork? This dish features braised Australian pork shoulder which is teamed with a combination of artichokes, carrots, celery, garlic, and thyme for a blend of autumnal flavours. Coming in at just $6.80 per plate, this dish is sure to catch the attention of your guests and become a crowd-favourite.
Ingredients (serves 10)
- 2kg pork shoulder, trimmed and cut into chunks
- 40ml extra virgin olive oil
- 250g carrot, roughly chopped
- 250g onion, roughly chopped
- 250g celery, roughly chopped
- 4 cloves garlic, crushed
- 500ml white wine
- 1L chicken or vegetable stock
- ½ bunch thyme, extra leaves to serve
- ½ bunch rosemary
- 500g artichoke hearts, in brine
- 125g finely grated parmesan
Gnocchi - 2kg russet potatoes, peeled and chopped
- 2 large eggs
- 5g salt
- 360g 00 flour
Method: Pork
- In a large heavy based pan heat oil over medium high heat. Season pork and cook in batches until browned. Set aside.
- Add vegetables to the pan, cook until softened. Stir through garlic, cook for 1 minute then add wine. Bring to boil, return pork to pan with stock and herbs. Cover and cook over low heat for approximately 2-3 hours, until the meat is very tender. Add more stock if liquid reduces too much. Shred pork and set aside liquid.
Gnocchi - Boil potatoes until tender. Drain, cool slightly, mash until smooth.
- Combine mashed potatoes, eggs and salt. Gradually add flour, mixing until a soft dough forms.
- Divide dough into small portions and roll on a floured surface into long ropes. Cut into 3cm pieces. Press gnocchi lightly with the back of a fork to create ridges that allow the sauce to better adhere to.
- Cook gnocchi in batches in a large pot of salted boiling water for 2-3 minutes or until they float to the surface. Remove and set aside.
To serve - Heat a little olive oil in a large pan over medium heat. Saute gnocchi for a few minutes until lightly browned.
- Add pork, artichokes and some braising liquid to the pan. Toss gently until gnocchi is coated. Serve sprinkled with parmesan and extra thyme leaves.