An amazing play on classic German potato salad! Traditionally, German potato salad is made with boiled potatoes, bacon, fresh herbs, eggs and finished with a sweet, tangy apple cider vinaigrette.
This recipe however is a bit different. Gnocchi is used to substitute the potatoes, pork belly for the bacon, white beans for eggs, and it’s finished in the sauté pan with apple cider vinegar and whole butter to make a nice warm vinaigrette.
1/2 TBL butter
1tsp olive oil
2 TBL apple cider vinegar
3 TBL whole butter – diced
3 TBL parsley – roughly chopped
1 tsp whole parsley leaves for garnish
All ingredients should be cooked and ready to assemble. Recipes for the beans and gnocchi can be found in the links above. The pork belly can be be prepared by baking a 1 pound raw pork belly the night before.
1. Season the pork belly with salt and pepper. Wrap in foil and place the belly fat side up in a baking dish.
2. Bake in a preheated oven at 450 for 30 minutes then reduce the heat to 275 and bake the pork belly for an additional 1-1/2 hours.
3. Remove the pork belly and let it kool off overnight in the fridge wrapped.
4. Remove the pork and slice it as needed.
1. Over medium-high heat add the 1/2 TBL butter and 1 tsp oil to a sauté pan.
2. Once the pan is preheated, add the gnocchi and pork belly and sauté until golden brown on both sides. While they are browning on the second side add the white beans.
3. Reduce the pan to medium-low heat and add the vinegar. Let the vinegar reduce for a few seconds.
4. Add the whole butter and swirl the ingredients together in the pan until the butter has completely melted into the other ingredients. It should start to look milky cause the butter is emulsifying, similar to a vinaigrette. Add the chopped parsley.
5. Serve warm on a plate with a lip to catch the sauce and garnish with the remaining whole parsley leaves.
Follow along on Instagram: @kitchenandcook