• Cook time: 5hours40mins
  • Serves: 4
  • Difficulty: Medium


  • 1kg floury potatoes (cooked)
  • 200g grated parmesan
  • 200g plain flour
  • 2 egg yolks
  • 4g salt
  • 100g delicate extra virgin olive oil
  • 1tbsp lard (optional)
  • 500g pork belly, diced
  • 1kg wagyu beef shin, diced
  • 1 cup dry white wine
  • 1 tbsp of tomato paste
  • 3 bay leaves
  • 3kg of white onions, sliced very thin
  • 120g full cream milk
  • 1 tbsp of salt, plus more to taste
  • Grated pecorino cheese
  • Grated parmesan cheese
  • 1 slab of pork rind
  • 1 clove of garlic, sliced
  • 8 leaves of flat parsley
  • 1 tbsp grated pecorino cheese
  • Salt, enough to cover the pork rind
  • 3tbsp freshly ground black pepper



  1. Bake on rock salt laid trays. Roast in oven until cooked.
  2. Peel whilst hot and mash through a ricer.
  3. Mix in all other ingredients - do not over work the gluten.
  4. Roll into correct shapes, 3cm logs.
  5. Blanch in salted boiling water, the gnocchi is ready when it floats.

Pork Rind Roll

  1. Stretch out the slab of pork rind.
  2. Sprinkle the slab with the garlic, parsley, cheese, salt and pepper.
  3. Roll up and tie with twine.


  1. In a large saucepan, heat the oil and lard, and brown the wagyu beef shin.
  2. Deglaze with the wine over high heat, scraping any bits from the bottom of the pan.
  3. Lower the heat to medium and add the tomato paste and bay leaves.
  4. Cook for a few minutes to lightly toast the tomato paste.
  5. Add the onions and the milk.
  6. Add the pork rind roll.
  7. Stir until everything is mixed together.
  8. Cover the saucepan with foil and cook on low heat until the onions stop releasing liquid.
  9. Lower to a simmer and cook for 4-5 hours, until the mixture becomes a thick sauce and the colour becomes amber.
  10. Garnish with a mix of grated parmesan and pecorino cheeses.
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