I wanted to use Donna’s idea but wanted to give the recipe my own spin, so for the original, please get your hands on a copy of the latest Donna Hay or download it onto your iPad. I chose to use pork leg and braised it in the oven with red onions, garlic, tinned tomatoes, vegetable stock and a bit of soy sauce. The soy might sound strange but I love the ability it has to bring out the meatiness in food. I also love that it turns the braising liquid into a deep, rich red, begging to be eaten. The gnocchi is really incredibly simple to make and I often do it in steps over the span of the day so that I don’t feel completely overwhelmed by doing it all at once. I like to roast the potatoes whole until the skins have darkened slightly and are really crispy. I then scoop out the flesh and mash it with the roasted garlic before adding the rest of the ingredients to form a soft dough. The roasted garlic isn’t an overpowering flavour in the gnocchi, it just adds a hum of garlic which is quite welcome actually. While eating this, I found myself “mmm“-ing more than usual. Meaty, juicy, soft and delicious are all word that were used to describe this dish and they are all spot on. I urge you to give this a try over the weekend and I dare you to only stop at one bowl. It’s almost impossible. You’ve been warned. Serves 4 1kg de-boned pork leg2 red onions, peeled and roughly chopped1x 400g tin tomatoes1 tbsp tomato paste4 garlic cloves, peeled, left whole2 tbsp NoMU All Purpose rub or roasting spice of your choice2 tbsp soy sauce1 tbsp smoked paprika2 tbsp sugarsalt and pepper to tastefor the gnocchi1 kg baking/fluffy potatoes1 garlic head, roasted2 egg yolks1-1.5 cups floursalt to taste
