Lunchbreak: Ricotta gnocchi with tomato garlic neck bone gravy, prepared by Purple Pig chef Jimmy Bannos, Jr. and details on the James Beard Foundation Taste America event

Jimmy Bannos, Jr.

The Purple Pig
500 N. Michigan Avenue

James Beard Foundation Taste America Chicago
October 14
6:00 p.m.
LondonHouse Chicago
85 East Wacker Dr.

For tickets:

Ricotta Gnocchi

1 oz salt
1 15-ounce container ricotta cheese, preferably whole milk, drained and strained over night
1 1/4 cups freshly grated Parmesan, plus more for serving
Freshly ground black pepper
3/4 to 1 cup “00” flour

Mix ingredients lightly. Be careful to not over knead dough.  Break pieces off to roll in 12” long and 3/4” long Piece. Slice into smaller pieces and place in boiling water till they float to the top.

Tomato Garlic Neck Bone Gravy

2 28 oz. cans San Marzano Dinapoli Tomatoes, diced
10 cloves garlic, minced
1 cup blended oil
1 pint tomato puree
10 cloves roasted garlic puree
5 lbs pork neck bones (can be purchased from butcher)
4 lbs pork shoulder


Brown/sear pork neck bones and shoulder in a pan on the stove top, take out and reserve, juice and strain dinapoli tomatoes – and put those through a food mill or dice them, add garlic, roasted garlic, tomato puree, and dinapoli tomatoes in large stock pot. Toss in pork and cook on a low simmer till meat falls off the neck bone and cooked evenly. Approx. 6 hours. Cool Overnight. Once cooled pick meat and discard bones. Be careful to not leave any bones left in gravy.