Braised Pork Cheeks With Gnocchi
- Preheat an All-Clad 12" fry pan to medium high. When the pan is hot, add 2 tablespoons of olivie oil, then the pork cheeks. Brown the meat well, turning to cook all sides. Remove to the All-Clad Slow Cooker insert.
- In the same fry pan add vegetables and saute for about 5 minutes or until browned. Add thyme, peppercorns, and the red wine. Bring to a boil scraping up any browned its on the bottom of the pan. Transfer contents to the insert and combine with pork cheeks. Set the slow cooker to high setting and cook for five hours, or until meat shreds easily and is completely tender.
- After five hours, remove pork cheeks to a plate. Pour liquid remaining through a fine-mesh strainer positioned over a large bowl. Pour remaining liquid into a 6 or 8 quart All-Clad stock pot. Shred pork cheeks with a fork and add to stock pot. Bring mixture to a bubbling simmer and add gnocchi. Cook over medium until liquid is reduced and syrupy and gnocchi are tender. Just before serving, pick leaves off oregano and add to gnocchi. Toss.
gnocci
Taken from www.epicurious.com/recipes/member/views/braised-pork-cheeks-with-gnocchi-50057659 (may not work)