Spinach gnocchi with pork cheeks - Bresc BV
Preparation method Cut the pork cheeks into pieces and roll them in the flour. Heat the oil in a casserole and fry the meat on a high heat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bresculinair.com.
Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Colander
- Kitchen towel
- Potato masher
- Mixing bowl
- Skillet
- Pot
- Slotted spoon
- Wooden spoon
- Measuring cup
- Grater
- Serving platter
- Plate
Ingredients
- 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
- pepper
- oil for frying
- sage for deep-frying
- 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
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