Gnocchi with braised Australian pork and artichokes

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

  • 2kg russet potatoes, peeled and chopped
  • 2 large eggs
  • 5g salt
  • 360g 00 flour

    Method: Pork
  1. In a large heavy based pan heat oil over medium high heat. Season pork and cook in batches until browned. Set aside.
  2. 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.

  3. Boil potatoes until tender. Drain, cool slightly, mash until smooth.
  4. Combine mashed potatoes, eggs and salt. Gradually add flour, mixing until a soft dough forms.
  5. 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.
  6. 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
  7. Heat a little olive oil in a large pan over medium heat. Saute gnocchi for a few minutes until lightly browned.
  8. Add pork, artichokes and some braising liquid to the pan. Toss gently until gnocchi is coated. Serve sprinkled with parmesan and extra thyme leaves.