Jul 14 2026
Restaurants›Barolo Grill›Gnocchi Al Sugo D’arrosto Recipe

Gnocchi Al Sugo D’arrosto Recipe

Inspired by Barolo Grill
Time2h
Serves4

house-made gnocchi, braised pork shoulder, grilled rapini, pecorino toscana, crispy pancetta

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Ingredients

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Gnocchi

Braised Pork Shoulder

Grilled Rapini

Toppings

Method

Gnocchi

  1. 1

    Prepare the Potatoes

    Boil the potatoes in salted water until fork-tender, about 20 minutes. Drain and let cool slightly before peeling.

  2. 2

    Make the Dough

    Pass the potatoes through a ricer into a large bowl. Add the flour, egg, and salt. Mix gently until a soft dough forms. Do not overwork the dough.

  3. 3

    Form the Gnocchi

    Divide the dough into sections, roll into long snakes, and cut into 1-inch pieces. Use a fork to indent each piece. Dust with flour to prevent sticking.

  4. 4

    Cook the Gnocchi

    Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float, about 2-3 minutes. Remove with a slotted spoon.

Braised Pork Shoulder

  1. 5

    Sear the Pork

    In a large Dutch oven, heat olive oil over medium-high heat. Season the pork with salt and pepper, then sear on all sides until browned, about 4-5 minutes per side.

  2. 6

    Sauté the Vegetables

    Remove the pork and add onion, garlic, carrot, and celery to the pot. Sauté until softened, about 5 minutes.

  3. 7

    Add Liquids and Braise

    Return the pork to the pot. Add chicken broth, red wine, and thyme. Bring to a simmer, then cover and cook on low heat for 3 hours, until the pork is tender.

  4. 8

    Shred the Pork

    Remove the pork from the pot and shred it using two forks. Return shredded pork to the pot and stir to combine.

Grilled Rapini

  1. 9

    Prepare the Rapini

    Trim the ends of the rapini and rinse under cold water. Blanch in boiling salted water for 2 minutes, then drain and cool.

  2. 10

    Grill the Rapini

    Toss the rapini with olive oil, garlic, salt, and pepper. Grill over medium heat for about 5-7 minutes until tender and slightly charred.

Assembly

  1. 11

    Combine and Serve

    In a large serving bowl, combine the cooked gnocchi and braised pork shoulder. Top with grilled rapini, grated Pecorino Toscana, and crispy pancetta. Serve immediately.

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