Head Chef Gerrard Madden Appetizer

Pork Gnocchi


1.5 kg pork shoulder joint boned out
1 kg of carrots
1 kg of celery
2 bulbs garlic
1 kg of onion
200 grams of semolina
Smoked paprika
Rock salt
Ground black pepper
1 kg of Maris Piper potatoes
500 grams of plain flour


  1. The vegetables are roughly chopped and used as a trivet to rest the pork on and enhance the flavor of the pork when cooking.
  2. The pork should be rubbed with the smoked paprika and rock salt then left to stand for 20 minutes before placing on the trivet, then into the oven at 200 degrees for 16 hours.
  3. Once cooked leave to rest for 20 minutes before gently removing all fat and pull the shoulder meat apart and put into a large mixing bowl.
  4. Peel potatoes and place in rapid boiling water with salt for your mashed potatoes.
  5. Once you have made your mashed potato season with salt & pepper (leave to cool, but not to go cold).
  6. Add to the pork in mixing bowl.
  7. Fold the two items together and gently add sieved flour (be mindful not to rush this process as you do not want clumps of flour).
  8. Once bound together, you can form quarter sized discs with a depth of 15 ml.
  9. These can be placed on a tray with parchment paper and put in a chiller for 10 minutes.
  10. When the chilled gnocchi is taken out of the chiller, roll them in semolina and shallow fry till golden brown.
  11. Dust with the smoked paprika before serving.