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Recipe:
1 2.5 lb pot roast
2 tbsp miso
2 tbsp soy sauce
2 tbsp soy sauce
2 cloves crushed garlic
1 cup mushrooms of your choice, quartered
1 onion diced
1.5 cups chicken stock
2 tbsp corn starch
Salt and pepper to taste
1 pack Tuscanini gnocchi
1 leek light parts only cut into thin strips
Rub your roast with corn starch and sear on both sides. Cut your mushrooms and onions and brown. Add miso, maple syrup ans soy sauce and chicken stock and add to pan. Bring that to a simmer and then add the roast back. Cover and bake at 275-300 for 3 hours.
After 3 hours, remove the roast and turn up the heat. Reduce the sauce by half. Shred the roast and add it to the reduced sauce. Add gnocchi to a bowl and toss with 1 tbsp oil and 1 tsp kosher salt. Transfer to a metal sheet pan and toast at 450 for 12-15 minutes (until golden). Add the gnocchi to your bowls top with the meat, mushrooms and sauce.
To fry leeks cut the whites in half lengthwise. Wash and dry. Then thinly slice lengthwise and toss with 1 tbsp of corn starch and quickly pan fry until golden
To garnish add pickled onions and crispy fried leeks.
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