1 suckling pig
½ cup olive oil
Salt and freshly ground black pepper
3 to 4 sweet potatoes (should be about 2 pounds after cooking)
1 cup grated parmesan cheese
4½ to 5 cups all-purpose flour
1 teaspoon minced garlic
3 tablespoons minced shallot
2 cups brown chicken stock (or stock made from pig carcass)
1 cup peas
1 cup pearl onions, blanched and peeled
½ cup butter
¼ cup chopped parsley
¼ cup parmesan cheese
Preheat the oven to 350°F. Coat the suckling pig with oil, salt, and pepper and roast for about 3 hours. Cool. Once cooled, peel the meat from the pig and cut into 1-inch cubes. Reserve warm. Meanwhile, blanch the sweet potatoes in salted water until tender. Mash with salt and pepper and let cool to just above room temperature. Mix in the eggs and cheese and fold in the flour. Roll out a long strip of dough and cut into ½-inch dumplings.
Blanch the dumplings in salted water until they float to the surface. Shock in an ice bath. Heat a sauté pan with enough vegetable oil to coat surface; bring the oil to almost smoking. Add the gnocchi and brown each side. Add the garlic and shallots and sweat for 10 seconds. Add the stock, peas, and pearl onions and let simmer until tender. Add the butter and parsley and season. Top with the shaved parmesan and serve with the warm cubes of suckling pig.