350g plain flour (plus more for rolling out gnocchi)
2 tbsps salt
1 tsp ground black pepper
For the sauce
Olive oil, for sauteeing
900g pork butt (shoulder), recipe follows
100g pearl onions, blanched, peeled
2 red peppers, roasted, peeled, julienned
500g braise liquid reduction, recipe follows
1-2 tsps orange zest
Salt and pepper
100g whole almonds, toasted
2 tbsps chopped parsley leaves
For the pork butt
900g diced pork butt (shoulder)
2 tbsps salt
1 tbsp ground black pepper
70g plain flour, to dust pork
1 stalk celery, chopped
1 orange, chopped
1 carrot, peeled, chopped
1 onion, peeled, chopped
1 2/5L chicken stock
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2) Roast the sweet potatoes until tender, approximately 20-30 minutes. Set aside to cool.
3) Boil the potatoes until a knife pierces them easily. After all of the potatoes have cooled, peel and grate them.
4) 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; do not overmix.
5) Test the dough by taking a small portion of the dough with floured hands, forming it into a ball and blanching 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 then drain.
Sauce: 1) Heat a saute pan over medium-high heat. Add 1-2 tablespoons of olive oil, then pork and gnocchi. Saute until the gnocchi is slightly golden.
2) Add remaining ingredients (except almonds and parsley) and reduce the liquid by half.
3) Finish with almonds and garnish with chopped parsley.
Pork butt: 1) Preheat the oven to 180C/Gas 4.
2) Start with the pork shoulder, season with salt, pepper and dust with flour.
3) 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 aluminium foil and place in the oven for 1 hour.
4) Remove pork, strain liquid and boil down to half the amount. Reserve the pork and the reduced braising liquid separately.