Milk Braised Pork Shoulder With Semolina Gnocchi

By MooK

Ingredients

• Gnocchi
• 6 cups whole milk
• 1 tablespoon coarse kosher salt
• Pinch of ground nutmeg
• 2 1/2 cups semolina flour (pasta flour)
• 6 large egg yolks
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons unsalted butter, divided
• .
• 2 1/2 pounds 1-inch cubes trimmed pork shoulder (such as boneless pork butt)
• 1 tablespoon coarse kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick) butter
• 1/2 cup all purpose flour
• 1 medium white onion, chopped
• 1 large carrot, chopped
• 1 large celery stalk, chopped
• 1/4 pound pancetta (Italian bacon),* chopped
• 2 cups dry white wine
• 4 cups whole milk
• 2 28-ounce cans plum tomatoes in juice, pureed with juice in blender in batches until smooth

Preparation

Step 1

Gnocchi
Bring milk, coarse salt, and nutmeg to simmer in heavy large saucepan over medium heat. Turn heat to very low; gradually whisk in semolina. Cook until mixture is very thick, whisking constantly, 1 to 2 minutes. Remove from heat. Whisk in egg yolks, then Parmesan cheese and 2 tablespoons butter.

Pour semolina into 13x9x2-inch baking pan; spread evenly. Cover pan tightly with plastic wrap and refrigerate at least 4 hours. DO AHEAD: Semolina can be made 2 days ahead. Keep chilled.

Preheat oven to 400°F. Coat large rimmed baking sheet with remaining 1 tablespoon butter. Cut chilled semolina into twelve 3-inch squares. Carefully arrange semolina squares on prepared baking sheet, spacing apart. Bake gnocchi until bottoms brown, about 15 minutes.

Pork

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 minutes, whisking often (do not allow roux to brown). Remove from heat; cover and let stand until ready to use.

Using on/off turns, blend onion, carrot, and celery in processor until finely chopped. Cook pancetta in large ovenproof pot over medium-high heat until beginning to brown and fat is rendered, about 6 minutes. Add vegetables to pot and sauté until beginning to brown, about 6 minutes. Add pork and sauté until brown, about 7 minutes. Add wine and bring to boil, stirring up browned bits. Add milk and bring to simmer. Add tomato puree, then whisk in roux. Simmer 5 minutes, whisking occasionally.

Cover pot. Place in oven and braise pork until very tender, about 2 hours. Uncover; let pork cool briefly. Chill pork, uncovered, until cold, then cover and chill overnight.

Rewarm pork over low heat, stirring often. Season to taste with salt and pepper.

Place 1 gnocchi square in center of each plate. Top with pork and sauce.