1 pound plus 4 tablespoons unsalted butter
1 rutabaga, skin-on, scooped out with melon baller
1 Idaho potato, skin-on, scooped out with melon baller
4 ounces IPA Beer
2 tablespoons brown sugar
2 teaspoons garam masala
2 medium Idaho potatoes, baked
5 tablespoons all-purpose flour, plus extra for mound of flour
4 cloves garlic, minced
4 ounces extra sharp cheddar, grated
Cheddar sauce (recipe follows)
Pickled apple jam (recipe follows)
5 tablespoons butter
5 tablespoons flour
21 ounces milk
10 ounces beer, any variety
1 cup extra sharp cheddar
2 tablespoons mustard powder
4 Granny Smith apples, skin removed, small dice
2 shallots, minced
2 tablespoons brown mustard seeds
2 tablespoons yellow mustard seeds
2 ounces white wine vinegar
2 ounces apple cider vinegar
½ cup plus 2 tablespoons sugar
4 ounces water
Pickled Apple Jam
- Melt 1 pound butter in saucepan slowly over medium-high to medium heat.
- Once melted, poach rutabaga and uncooked potato in butter over medium heat for 7-8 minutes, until tender. Set aside.
- In large pot, combine beer, 2 tablespoons butter, brown sugar and spices together and bring to boil.
- In food processor or blender, while still hot, puree baked potatoes until smooth.
- In stand mixer with paddle attachment or with spoon, combine beer mixture and potato puree with flour and garlic. Begin mixing on low, add one egg at a time as well as a little of cheddar.
- Once everything is combined, transfer to piping bag or plastic bag. Pipe little round balls on a mound of flour with a 2-inch layer above and surrounding each ball.
- Allow gnocchi balls to sit overnight. After resting, remove from flour and dust off any excess.
- In heavy bottom pan, heat water on high until it boils. Cook gnocchi balls in water until they float.
- Meanwhile, heat sauté pan with 2 tablespoons butter. Remove gnocchi and add to heated pan and caramelize. Add gnocchi to poached potato and rutabaga as well as cheddar sauce and pickled apple jam. Serve immediately.
- In pot, melt butter then whisk in flour to make roux. Cook about 5 minutes on very low heat.
- Meanwhile, heat milk and beer in separate pot. Once heated, whisk into flour mixture. Cook additional 15 minutes on low heat stirring occasionally.
- Whisk in cheddar and mustard powder then season to taste with salt.
Pickled Apple Jam
- Combine apples, shallots, mustard seeds, vinegars, sugar, and salt in pot.
- Add water and cook until liquid has evaporated, 15-20 minutes. Cool immediately. Store in air tight container for up to 3 days.
- from Chefs Kim Floresca and Daniel Ryan of [ONE] restaurant, Chapel Hill, NC