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Braised Pork Shoulder & Gnocchi

Braised Pork Shoulder & Gnocchi

I think we’re all looking for comfort food these days… and spending more time at home than usual allows for us to make those meals that used to be relegated to the weekends-slow-simmered stews and braises, dish that require more prep work or rising time-any day of the week. I’m used to working from home, and one of the biggest benefits is that I can put something on to slowly simmer, stew or braise on the stovetop or in the oven early in the day, making it smell fantastic in the house in the hours leading up to dinner.

Pillowy gnocchi is comfort in edible form – literal pillows! – and an ideal base for slowly braised pork shoulder, which melts into a saucy ragu you can make large batches to share or freeze, if you like, for slow food even when you’re in a hurry (or don’t feel like cooking).

Braised Pork Shoulder & Gnocchi

AuthorJulie

2 lb pork shoulder roast
salt and pepper, to taste
canola oil, for cooking
1 onion, chopped
2 garlic cloves, crushed
1 28 oz (796 mL) can diced tomatoes
1 14 oz (398 mL) can crushed tomatoes or tomato puree
2 sprigs fresh thyme or a few basil leaves, or 2 tsp Italian seasoning
1 lb fresh potato or cheese gnocchi
Parmesan cheese, for serving

1

Preheat your oven to 300F. Pat the pork dry with paper towel, cut it into large (about 2-inch) pieces and sprinkle with salt and pepper. Set a Dutch oven over medium-high heat, add a drizzle of oil and brown the meat well on all sides. Move it over to one side and add the onion to the pan; cook for a few minutes, until they’ve softened and loosened some of the browned bits from the bottom of the pan. Add the garlic and cook for another minute or two.

2

Add the diced and crushed tomatoes and thyme, cover and braise for 3 hours, or until the meat is very tender. Add the gnocchi along with 1/2 cup water (unless it’s already very saucy), stir to coat well with sauce and return it to the oven for half an hour, until the gnocchi is tender. Pull the meat apart with forks and serve topped with Parmesan cheese. Serves 6.

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Ingredients

 2 lb pork shoulder roast
 salt and pepper, to taste
 canola oil, for cooking
 1 onion, chopped
 2 garlic cloves, crushed
 1 28 oz (796 mL) can diced tomatoes
 1 14 oz (398 mL) can crushed tomatoes or tomato puree
 2 sprigs fresh thyme or a few basil leaves, or 2 tsp Italian seasoning
 1 lb fresh potato or cheese gnocchi
 Parmesan cheese, for serving

Directions

1

Preheat your oven to 300F. Pat the pork dry with paper towel, cut it into large (about 2-inch) pieces and sprinkle with salt and pepper. Set a Dutch oven over medium-high heat, add a drizzle of oil and brown the meat well on all sides. Move it over to one side and add the onion to the pan; cook for a few minutes, until they’ve softened and loosened some of the browned bits from the bottom of the pan. Add the garlic and cook for another minute or two.

2

Add the diced and crushed tomatoes and thyme, cover and braise for 3 hours, or until the meat is very tender. Add the gnocchi along with 1/2 cup water (unless it’s already very saucy), stir to coat well with sauce and return it to the oven for half an hour, until the gnocchi is tender. Pull the meat apart with forks and serve topped with Parmesan cheese. Serves 6.

Braised Pork Shoulder & Gnocchi
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5 comments on “Braised Pork Shoulder & Gnocchi

  1. Dustin
    January 5, 2021 at 9:33 pm

    I want to make this recipe year round! This is so perfect for the holidays and everyone will be sure love it.

    • Julie
      January 6, 2021 at 5:00 pm

      Oh yay! I hope you enjoy it.

  2. Diana Reed
    January 7, 2021 at 7:30 pm

    I made this today. Delicious, comfort food.

  3. Matthew Davidson
    January 10, 2021 at 5:30 pm

    I just made this for dinner tonight. It was fantastic, we really enjoyed it.

    • Julie
      January 10, 2021 at 7:20 pm

      Oh yay, so glad to hear it!!

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