A Double Dash of Leftovers: Passata and Pork on top of Butter-browned Gnocchi

1 quarter of a rotisseried pork loin, some leftover pasata sauce... What to do? Combine for an amazing warm winter feast - or see the entire recipe for all in this article!

INGREDIENTS (Serves 4 with this recipe from scratch):

• Rotisseried Pork Loin with Bourbon glaze

• Passata sauce (I like Cento Rustica Passata)

• 6 garlic cloves, minced

• Potato Gnocchi (2 packages)

• 4 tbsp butter, 2 tbsp olive oil

• 2 tbsp Aged red wine vinegar

• Parmesan Cheese to sprinkle on top

• Pepper

• Chopped fresh basil

Mince garlic and warm in small pot in 1 tbsp olive oil. Add 1/2 bottle Passata sauce, stir in aged red wine vinegar, simmer on very low heat, salt and pepper to taste.

If using leftover pork (or other meat protein), add in to warm before serving.

Serve over butter-browned gnocchi:

Boil 1.5 quarts water, blanch gnocchi for 1 minute, drain.

In a sauce pan, combine 1 tbsp olive oil with 2 tbsp butter and brown the gnocchi until crisp on 2 sides. Serve with sauce, Parmesan cheese, pepper and chopped basil.

Rotisseried Pork Loin

1. Brine

Brine 1.5ish lb pork loin (usually come in packs of 2, double this if making both) for 2 hours in fridge. Remove 40 minutes prior to cooking and put on plate to warm

3 cups Water

1/2 cup salt

1/2 cup bourbon (or rum)

Poke loin with large fork all around, about 8 times. Place in brine.

2. Make glaze

4 tbdpoons maple syrup

2 tblspn herbs du orovence

1/2 tblspn maldon salt

1 tbspn ground pepper

4 tbdpoons olive oil

6 minced garlic cloves

Mix together, set aside

3. Cook!

Brush glaze onto pork, roast pork in 380 degree oven or rotisserie on grill until pork temp is 150 degrees, baste with remaining glaze halfway through cooking. Wrap in foil until ready to serve, no longer than 10 minutes.

#celiacooks #kitchentrashqueen #Cento #passata #porkloin