"Pot and Lid" - for cooking the braised pork shoulder; heavy-duty aluminum or stainless steel for even heat distribution and durability
"Chef's Knife" - essential for cutting meat and vegetables; 8 to 10 inch size, high carbon stainless steel blade
"Mandoline Slicer" - useful for uniformly sizing vegetables and preparing gnocchi noodles
"Strainer or Colander" - for draining cooked pork and rinsing the semolina noodles
"Food Mill" - helpful in making a smooth, creamy sauce by pureeing vegetables; stainless steel with fine mesh
"Mixer Bowl and Paddle Attachment" - for mixing the semolina flour and liquid ingredients to form gnocchi dough
"Silicone Spatula" - handy for scraping bowls, folding ingredients, or stirring the sauce
"Potato Ricer" - perfect for creating a smooth texture in milk by pureeing cooked vegetables; stainless steel is recommended
"Immersion Blender" - versatile tool that can be used to blend, whisk, or even puree ingredients directly in the pot
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
Semolina Gnocchi
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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