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1
Preheat the oven to 350 degrees F.
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2
Roast the sweet potatoes until tender, approximately 20 to 30 minutes.
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3
Set aside to cool.
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4
Boil the Idaho potatoes until a knife pierces them easily.
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5
After all of the potatoes have cooled, peel and grate them.
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6
In a bowl, combine all the potatoes, by mixer or by hand, with the eggs, flour, salt and pepper.
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7
Mix only enough to incorporate all of the ingredients, and do not overmix.
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8
To test, take a small portion of the dough with floured hands, form into a ball, and blanch in boiling salted water.
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9
When it floats, remove, taste, and adjust seasoning.
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10
Proceed with shaping the gnocchi into oblong balls, then mark with the back of a fork.
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11
Boil shaped gnocchi until they float.
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12
Drain.
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13
Heat a saute pan over medium-high heat.
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14
Add 1 to 2 tablespoons olive oil, then pork and gnocchi.
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15
Saute until the gnocchi is slightly golden.
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16
Add remaining ingredients (except almonds and parsley) and reduce the liquid by 1/2.
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17
Finish with almonds and garnish with chopped parsley.
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18
2 pounds diced pork shoulder
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19
2 tablespoons salt
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20
1 tablespoon ground black pepper
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21
1/2 cup all-purpose flour, to dust pork
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22
1 stalk celery, chopped
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23
1 orange, chopped
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24
1 carrot, peeled and chopped
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25
1 onion, peeled and chopped
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26
1 1/2 quarts chicken stock
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27
2 sprigs fresh rosemary
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28
Preheat the oven to 350 degrees F.
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29
Start with the pork shoulder, season with salt, pepper and dust with flour.
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30
In an extremely hot pan, sear the pork in oil until very brown on all sides.
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31
Add celery, chopped orange and vegetables.
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32
Add the chicken stock and boil down, scraping the browned crust from the seared meat as it boils.
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33
Cover the pan with aluminum foil and place in the oven for 1 hour.
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34
Remove pork, strain liquid and boil down to 1/2 the amount.
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35
Reserve the pork and the reduced braising liquid separately.
