Milk Braised Pork Shoulder with Semolina Gnocchi

Ingredients

• 0.5 cup flour 
• 0.5 cup butter (1 stick)
• 1 large carrots chopped
• 1 large celery stalks chopped
• 1 tablespoon kosher salt 
• 2 cups wine dry white
• 0.5 teaspoon ground cinnamon 
• 0.3 pound pancetta italian chopped ( bacon)
• 56 ounce plum tomatoes pureed with juice in blender in batches until smooth canned
• 2.5 pounds boston butt pork shoulder boneless trimmed (such as pork butt)
• 1 medium onion white chopped
• 4 cups milk whole

Equipment

• bowl
• sauce pan
• oven
• whisk
• pot

Directions

1. Place pork in large bowl.
2. Mix 1 tablespooncoarse salt and cinnamon in small bowl.
3. Sprinkle salt mixture over pork, tossing tocoat evenly. Cover and chill overnight.
4. Preheat oven to 350°F. Melt butter inheavy medium saucepan over medium heat.
5. Whisk in flour. Reduce heat to medium-lowand cook 2 minutes, whisking often (do notallow roux to brown).
6. Remove from heat;cover and let stand until ready to use.
7. Using on/off turns, blend onion, carrot,and celery in processor until finely chopped.Cook pancetta in large ovenproof pot overmedium-high heat until beginning to brownand fat is rendered, about 6 minutes.
8. Addvegetables to pot and sauté until beginningto brown, about 6 minutes.
9. Add pork andsauté until brown, about 7 minutes.
10. Addwine and bring to boil, stirring up brownedbits.
11. Add milk and bring to simmer.
12. Addtomato puree, then whisk in roux. Simmer 5minutes, whisking occasionally.
13. Cover pot.
14. Place in oven and braise porkuntil very tender, about 2 hours. Uncover;let pork cool briefly. Chill pork, uncovered,until cold, then cover and chill overnight.
15. Rewarm pork over low heat, stirringoften. Season to taste with salt and pepper.
16. Place 1 gnocchi square in center of eachplate. Top with pork and sauce.
17. * An Italian bacon cured in salt; availablein the refrigerated deli case of manysupermarkets and at Italian markets.