Pork Belly Confit And Potato Gnocchi Hash

1. 1

   1. Melt down lardo

2. 2

   2. Confit pork belly in melted lardo for 4 hours until tender

3. 3

   3. Remove belly and rough chop

4. 4

   1. Cook potatoes in 350u00b0F oven, skin-on, until tender

5. 5

   2. Once tender, remove skin and process through food mill, let cool

6. 6

   3. Make a well with the flour, add potatoes and slowly incorporate eggs into the dough

7. 7

   4. Mix by hand until dough is a pliable ball; do not over-mix

8. 8

   5. Roll into long barrels, cut into 1/2-in. pieces

9. 9

   6. Poach in salted boiling water until gnocchi floats

* Per serving · 4 servings · Values may vary.

No additional tips available.