Truffled Polenta Gnocchi with Braised Pork Cheek Ragu

Truffled Polenta Gnocchi with Braised Pork Cheek Ragu

From: Chef Travis Hyde, Z Cucina Ristorante, Columbus, OH. Yield: 4 to 6 servings.

1½ cups semolina

1½ cups cornmeal

2 cups chicken stock

2 cups milk

1 Tbsp. truffle oil

to taste, salt and pepper

Pork Cheek Ragu:

1 medium sweet onion, julienne

1 Tbsp. garlic, chopped

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