Potato gnocchi with pork shoulder, broccoli and blue cheese

Ingredients

4 sprigs	Fresh rosemary
1	Pork shoulder, boned and cut into 3 pieces (Main)
2 Ltr	Beef stock
1 cup	Red wine
500 g	Mashed potato (Main)
175 g	Flour, sifted
½ Tbsp	Salt
2 heads	Broccoli, cut into florets and blanched
220 g	Blue cheese, pieces
300 ml	Milk
1	Orange, zested
1 to drizzle	Olive oil, use parmesan infused olive oil if you can find it

Directions

1. Pre-heat oven to 155 C.
2. In a deep-tray, place the pork shoulder pieces and rosemary, pour over the beef stock and wine. Bring to the boil on the stove, cover with baking paper and foil, braise for 2 to 3 hours.
3. Place a saucepan of water on the stove and bring to the boil.
4. In a mixing bowl, mix together the potato, flour and salt, lightly knead and cut into six portions. Roll each portion into a tube; cut into small pieces, roll into balls and roll over a floured butter board or off the tines of a fork on to a floured tray. Pop the gnocchis into the water and as the gnocchi rises to the surface, scoop out with a slotted spoon and place in an ice-cold bowl of water.
5. Cut the pork shoulder into large cubes and saute in olive oil until crispy, tossing in the gnocchi half way through.
6. Mix the trim milk and orange zest together in a coffee crema, aerate until foamy in texture. In a pasta bowl, add the pork, gnocchi, broccoli and blue cheese. Spoon over milk foam and drizzle with parmesan oil.