Spinach gnocchi with pork cheeks - Bresc BV

Ingredients

• 8 For the pork cheeks
• 600 g pork cheeks
• 100 g bacon rashers
• 1 large onion, chopped
• 10 g Bresc Andalusian garlic puree
• 20 g Bresc Pesto rosso
• 16 g flour
• 4 tomatoes
• 2 dl red wine
• 10 g Bresc Red chilli puree
• 2 dl meat fond
• 1 dl water
• 150 g butter
• salt and pepper
• oil for frying
• sage for deep-frying
• For the gnocchi
• 300 g spinach
• 400 g potatoes
• 150 g flour and a little extra for dusting
• 1 egg yolk
• 50 g Bresc Strattu di pomodoro
• 25 g grated Parmesan cheese
• salt and freshly-ground pepper