potato gnocchi with pork shoulder, broccoli and blue cheese by paul jobin and herald on sunday

http://www.pauljobin.co.nz

• By foodie User aspiring chef
  More recipes by this foodie >
• Difficulty: Moderate
• Course:
• Serves(num of people): six

Ingredients

1x Boned pork shoulder, cut into 3 pieces
4sprigs Rosemary
2Ltrs Beef stock
1cup Cabernet Sauvignon wine
500g Potato mash
175g Flour, sifted
½ Tbsp Salt
2heads Broccoli, cut into florets & blanched
220g Soft blue cheese pieces
300ml Trim milk
1 Orange, zested
Parmesan infused extra virgin olive oil

Method

Pre-heat oven to 155oC
In a deep-tray, place in 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 -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 6 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 onto a floured tray.
Pop the gnocchi’s into the water and as the gnocchi rises to the surface, scoop out with a slotted spoon and place onto iced cold bowl of water
Cut the pork shoulder into large cubes and sauté 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