1kg desiree potatoes
180gm truffle paste
2 egg yolks
2 suckling pig back legs (diced into 1cm pieces by butcher, if possible)
2 large brown onions
1 stick celery
1 spoon tomato paste
Cime di Rapa
5 bunches cime di rapa
2 cloves garlic
Boil potato (skin on) until soft. Strain from water and place in over at 90 degrees for 20 minutes.
Remove potatoes from oven, peel and quickly mash while still hot.
Add egg yolk, flour, truffle paste, parmesan and a pinch of salt to potato mixture and mix until dough is formed.
Roll dough into pope shapes and cut into small squares to make a gnocchi shape.
Cook gnocchi in boiling water until pasta floats to the top.
Dice onion, carrot, celery and sweat in a pot with little oil.
Add bay leaf, diced suckling pork and caramalise with white wine to create a glaze.
In a separate pot, sweat off garlic and chopped chili. Wash cime di rapa and add to pot on low/medium heat and cook with lid on until water releases from leaves. Add leaves to suckling pork mixture.
Add tomato paste and cover mixture with water and cook covered until meat is tender (roughly 30-60 minutes).
Finish off with fresh thyme.
Mix ragu with gnocchi and serve with parmesan.