Sweet potato gnocchi with braised pork shoulder

Sweet potatoe gnocchi.jpg

This is a perfect meal for those cold and snowy winter nights! You'll cuddle up with your sweetie and have the most filling and satisfying meal that will make you forget all about what's goin on outside and have you focus on the goodness inside your belly! Try this recipe once and I promise you it will be your go to comfort food :)

the goods:

2 sweet potatoes

1 garlic glove

1/2 teaspoon salt

1/2 teaspoon ground pepper

1 egg

2 cups all-purpose flour (plus more for dusting)

2 strips of bacon

1 lb of pork butt

1 large chopped onion

1 cup of mango juice

1 cup of water

2 tbl of olive oil

grated parmesan

the lowdown:

Place a pan over high heat and place the bacon in the pot followed by the pork shoulder. Make sure the pan is very hot so that you can get a great sear! Remove the bacon once crisp or to your liking. Place the chopped onions in to the pot. Reduce heat to medium and cook on both sides for 5 -7minutes per side. Pour the water and mango juice into the pot. Cook for about 1 hour and add water as need to prevent sticking or burning. Preheat the oven to 350 and bake sweet potatoes for 30 minutes. Remove from the oven and set aside. Once the potatoes are cool enough to work with, remove the peels, and mash them. I like to use a ricer for fluffier texture. Blend in the garlic, salt, pepper and the egg. Mix in the flour a little at a time until you have a cohesive dough. You might need to add a little more if it is too sticky to handle.

Bring a large pot of salted water to a boil. While you wait for the water you can start making the gnocchi. On a floured surface, roll the dough out in several long logs and cut into 1-inch pieces. Drop the pieces into the boiling water being careful not to splace. Allow them to cook until they float to the surface, about 4 minutes. Remove the floating pieces with a slotted spoon and place on plate. Shred the pork over the gnocchi followed by the pieces of bacon. Sprinkle with parmesan and drizzle with olive oil to finish. Smacznego!

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