Chef Andrew Swain locally Sources his Ingredients
For this stand-out dish from Whip’s farm, BOJ Farm, and Allen Farm.


For Gnudi:

  • 2 cups roasted butternut squash, mashed
  • 2 cups all-purpose flour
  • 1 tablespoon chopped sage
  • zest from 1 lemon
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 3 egg yolks
  • 1 cup grated parmigiano
  • 1 cup semolina flour

Combine all ingredients except semolina. Let dough rest for 20 minutes. Roll into large logs ½” in diameter. Cut into 1” pieces. Toss pieces in bowl of semolina to coat lightly. Lay out on a pan and chill gnudi for at least 20 minutes before cooking.

For Beet Compote:

  • 2 large red beets
  • 2 cipollini onions, diced
  • 3 tablespoon white balsamic vinegar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoon sugar
  • ½ tablespoon sage, minced
  • ½ tablespoon olive oil

Preheat oven to 350 degrees. Wrap beets in foil and bake at 350 degrees for 1½ hours. Cool slightly then rub the beets to remove the skin and cut beets into ¼ inch dice. In a sauce pan heat olive oil over medium heat. Add cipollini onions. Cook onions until lightly browned. Add remaining ingredients and simmer for 5 minutes. Set aside to cool to room temperature.

For Sambal Honey:

  • 2 tablespoon sambal
  • 1½ cup honey
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 tteaspoon pepper
  • 1 tablespoon chopped chives
  • ¼ cup orange juice

Process all in a food blender or processor.

To Assemble:

  • 4 pork chops
  • salt and pepper
  • 2 tablespoon olive oil, divided
  • 2 tablespoon butter, divided
  • 2 cups pea shoots, cut crosswise or tender Spinach

Season pork chops with plenty of freshly ground pepper and salt. Prepare a grill.

Bring a pot of salted water to a boil. Add 1 tbsp olive oil. Blanch the gnudi for 2 minutes and drain.

Grill pork chops to taste. Set aside to keep warm.

In a large saute pan heat 1 tablespoon olive oil and 1 tablespoon butter.

When the butter starts to brown, add your blanched gnudi and brown them quickly. Add your pea shoots or spinach, and salt and pepper to taste. Cook until the greens are wilted. Then remove pan from heat and swirl in 1 tablespoon butter.

Plate gnudi and top with pork chops and beet compote.

Drizzle with sambal honey.

Serves 4.

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