Milk Braised Pork Shoulder with Semolina Gnocchi
['2 1/2 pounds 1-inch cubes trimmed pork shoulder (such as boneless pork butt)', '1 tablespoon coarse kosher salt', '1/2 teaspoon ground cinnamon', '1/2 cup (1 stick) butter', '1/2 cup all purpose flour', '1 medium white onion, chopped', '1 large carrot, chopped', '1 large celery stalk, chopped', '1/4 pound pancetta (Italian bacon),* chopped', '2 cups dry white wine', '4 cups whole milk', '2 28-ounce cans plum tomatoes in juice, pureed with juice in blender in batches until smooth', 'Semolina Gnocchi']
Place pork in large bowl. Mix 1 tablespoon coarse salt and cinnamon in small bowl. Sprinkle salt mixture over pork, tossing to coat evenly. Cover and chill overnight.
Preheat oven to 350°F. Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low and cook 2 minutes, whisking often (do not allow roux to brown). Remove from heat; cover and let stand until ready to use.
Using on/off turns, blend onion, carrot, and celery in processor until finely chopped. Cook pancetta in large ovenproof pot over medium-high heat until beginning to brown and fat is rendered, about 6 minutes. Add vegetables to pot and sauté until beginning to brown, about 6 minutes. Add pork and sauté until brown, about 7 minutes. Add wine and bring to boil, stirring up browned bits. Add milk and bring to simmer. Add tomato puree, then whisk in roux. Simmer 5 minutes, whisking occasionally.
Cover pot. Place in oven and braise pork until very tender, about 2 hours. Uncover; let pork cool briefly. Chill pork, uncovered, until cold, then cover and chill overnight.
Rewarm pork over low heat, stirring often. Season to taste with salt and pepper.
Place 1 gnocchi square in center of each plate. Top with pork and sauce.
An Italian bacon cured in salt; available in the refrigerated deli case of many supermarkets and at Italian markets.
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