Pork Cheek Gnocchi Recipe

Preheat oven to 325°F (160°C). Pat pork cheeks dry, season all over with 1 tsp kosher salt and 1/2 tsp black pepper, then lightly dust with 2 tbs flour.

Heat 2 tbs olive oil in a heavy ovenproof pot (Dutch oven) over medium-high heat. Sear pork cheeks 3–4 minutes per side until deep brown. Remove to a plate.

Reduce heat to medium. Add diced carrot, celery and onion to the pot and cook 5–7 minutes until softened and beginning to brown. Add smashed garlic and 1 tbs tomato paste; cook 1 minute to bloom the tomato paste.

Deglaze with 3 tbs red wine, scraping browned bits from the bottom. Return pork cheeks to the pot. Add 2 cups stock, 1 bay leaf and 2 sprigs thyme so liquid comes about halfway up the cheeks.

Bring to a gentle simmer on the stove, then cover and transfer to the oven. Braise 2 to 2.5 hours until cheeks are fork-tender and easily shredded. Remove from oven, transfer cheeks to a cutting board, keep braising liquid.

Once cool enough to handle, shred the pork cheeks with two forks. Skim fat from the braising liquid, then reduce liquid on the stove over medium-high heat 6–10 minutes until slightly thickened. Toss shredded pork into the reduced sauce to coat; keep warm.

While cheeks braise, bake or boil the potatoes. For best texture, roast whole scrubbed russets at 400°F (200°C) for 45–60 minutes until tender, or boil whole in salted water until fork-tender. Drain and let cool just enough to handle.

Peel warm potatoes and pass through a ricer or mash very finely. Spread on a work surface and let steam briefly (1–2 minutes) to dry. Make a well and add the beaten egg, 1/2 tsp salt and 1/8 tsp nutmeg.

Gradually sprinkle 1 cup flour over the potato mixture and gently combine with your hands until a soft, slightly sticky dough forms. Use as little flour as needed; do not overwork or the gnocchi will be dense.

Divide dough into 4 pieces. Roll each into a 3/4-inch rope on a lightly floured surface. Cut into 1-inch pieces. If desired, roll each piece over tines of a fork or gnocchi board to create ridges.

Bring a large pot of salted water to a rolling boil. Cook gnocchi in batches; they are done when they float (~2–3 minutes). Remove with a slotted spoon to a tray lightly oiled to prevent sticking.

Optional: For texture, heat 1 tbs butter in a skillet over medium-high heat and sauté boiled gnocchi briefly (1–2 minutes) until lightly golden.

Heat 1 tbs olive oil in a wide skillet over medium-high heat. Add halved cherry tomatoes cut-side down and let char without stirring 3–4 minutes until skins blister and begin to blacken.

Add minced garlic and red pepper flakes, cook 30 seconds until fragrant. Add sliced collard greens and 1/2 tsp salt and 1/4 tsp black pepper. Toss and cook 3–5 minutes until greens are wilted but still bright; if needed add 1–2 tbs water and cover briefly to steam.

Finish with 1 tsp lemon juice and adjust seasoning to taste. Keep warm.

Rewarm braised pork if needed. In a large skillet, melt 1 tbs butter over medium heat. Add the prepared gnocchi and sauté 1–2 minutes to warm and coat in butter (if you have reserved some braising sauce, add a few tablespoons to the pan with the gnocchi to flavor).

To assemble: divide sautéed gnocchi among 4 plates (or 2 large), top with a generous portion of shredded braised pork cheek and spoon extra reduced braising jus over the meat. Arrange collard greens and charred tomatoes alongside or on top.

Sprinkle 2 tbs grated Parmesan and 1 tbs chopped fresh parsley over the dish and serve immediately.