ACTUAL FOOD. Did you think I’d forgotten what it was and how to post it? Well, o come all ye faithful.
And y o u g u y s, this is a good’n.
It all started in the summer of 1976 when I was born. Hold on, that’s a little too far back.
It all started in the summer of 2015, when Aaron and I took an extended stroller stroll through our surrounding neighborhoods, landing in this quaint joint called a wine dive. Not a dive bar, not a wine bar, but a wine dive. This is why I love Kansas City. (among 97254493634275070374 other things)
Oh real quick! I want to interject about my snapchat two days ago. I snapped you, showing an enormous chunk of raw pork (sorry), asking if you find trimming the fat relaxing, therapeutic and somewhat of an absurd obsession? OR if you’re straight up disgusted by the very act. Me? I actually love it. I get REALLY into it, making sure I get every.last.bit.of.fat, and then I end up like, “Why didn’t I just buy a pork tenderloin, duh.”
So tell me, on a scale from completely grossed out to MUSTTRIMTHISFATORDIE, where do you stand?
Back to my story – so at the wine dive, I ordered this four-pork gnocchi dish, where it had, well, four different kinds of pork, little pillows of gnocchi delight all nestled about, all in a red wine cream sauce. It was straight loco and I fainted immediately.
I mentally bookmarked the meal as something to recreate at home right around Christmastime, FUR YEW. Aren’t you happy? You should get happy. Because this.
I just fainted again.
It’s all so ludicrously simple, because you’ll let the slow cooker do the heavy lifting. It’s just a pork shoulder, couple cans of diced tomatoes, garlic and onions, and Italian seasoning. Cookcookcookalldayalldayallday.
THEN, you’ll add dried gnocchi, straight from the package, and a kiss of cream. Maybe about 1/3 cup of cup. I forgot to measure. Add more if you want a heavier creamy flavor and know what’s good for you in life. Add less if you want. Sissy.
You won’t believe how fast that gnocchi cooks! Like 10 minutes. BUT, let me just tell you, I was chasing light for these photos, so I only let the gnocchi and cream simmer about 15 minutes in the slow cooker, so what you see here is a more soupy texture. If you continue to let it all simmer, it will soak in more, giving you a thicker consistency overall. ANDDDD the gnocchi doesn’t overcook! So, I’d say let it simmer at least half an hour after you add the cream and gnocchi.
(I’ve said gnocchi so many times I don’t know what it means anymore.)
This is i n c r e d i b l e. The PORK, the PILLOWS OF BLISS, the creamy TOMATO. It’s all so yummy and rich and succulent and perfect for winterrrrrr, I just want to scream.
And then faint.
Slow Cooker Pulled Pork Gnocchi:
3 pound pork shoulder, trimmed of excess fat
1/2 cup sliced red onion
?4 garlic cloves, minced
1 Tbs. Italian seasoning
2 (14.5 oz) cans diced tomatoes
1 (16 oz) package dried gnocchi
1/3 cup heavy cream
pinch of salt and pepper
Place the pork shoulder, onion slices, minced garlic, diced tomatoes, Italian seasoning and a pinch of salt and pepper in a slow cooker. Cook on low for 6-8 hours.
Using two forks, lightly shred the pork right in the pot, and add the dried gnocchi (as in, not pre-cooked!) and cream. Give a little stir, and let it simmer another thirty minutes. The longer you let it sit, the more liquid will absorb, and it won’t be aaaaas soupy as it looks in my photo. But the gnocchi stays firm!
Give it a taste and add more salt if needed.
Serve with a lot of freshly grated romano or parmesan cheese and garnish with fresh parsley. UGH.
If there’s one thing you do in this life. ^^^
Also!! I’ve got THREE WINNERS for the Montchevré Goat Cheese giveaway.
- Whitney S. who said, “Elf – all day long!”
- Liz A who said, “Elf or Love Actually. We weren’t really ‘into’ Christmas movies growing up so these are more recent…”
- Traci B who said, “My favorite Christmas movie is Elf…..love this giveaway – thank you!”
Man, you guys sure love your Elf. Gals, check yo’ emails, and thanks to everyone who played along!