Milk Braised Pork Shoulder with Semolina Gnocchi

Milk Braised Pork Shoulder with Semolina Gnocchi
Photo by Elinor Carucci


  • 1 large celery stalk
  • ¼ pound pancetta (Italian bacon)*
  • 1 large carrot
  • 1 medium white onion
  • 4 cups whole milk
  • ½ teaspoon ground cinnamon
  • 2 28-ounce cans plum tomatoes in juice
  • + 6 more ingredients
    • ½ cup all-purpose flour
    • Semolina Gnocchi
    • ½ cup butter
    • 2 cups dry white wine
    • 1 tablespoon coarse kosher salt
    • 2 ½ pounds 1-inch cubes trimmed pork shoulder (such as boneless pork butt)

Place pork in large bowl. Mix 1 tablespoon coarse salt and cinnamon in small bowl. Sprinkle salt mixture over pork, tossing to coat evenly. Cover and chill overnight. Preheat oven to 350°F. Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low and cook 2...

View full recipe at Epicurious


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