Recipes

Potato Skin Gnocchi With Rutabaga, Cheddar And Pickled Apple Jam

Photo courtesy of [ONE] restaurant

recipe heading-plus-icon

yields

4 servings

    Gnocchi
  • 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
  • Black pepper
  • Kosher
 nutmeg

  • 2 medium Idaho potatoes, baked

  • 5 tablespoons all-purpose flour, plus extra
 for mound of flour
  • 4 cloves garlic, minced
  • 5 eggs

  • 4 ounces extra sharp cheddar, grated

  • Cheddar sauce (recipe follows)
  • Pickled apple jam (recipe follows)
  • Cheddar Sauce
  • 5 tablespoons butter

  • 5 tablespoons flour

  • 21 ounces milk

  • 10 ounces beer, any variety
  • 1 cup extra sharp cheddar
  • 2 tablespoons mustard powder
  • Kosher salt
  • Pickled Apple Jam
  • 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
  • Kosher salt

  • 4 ounces water
steps

Gnocchi

  1. Melt 1 pound butter in saucepan slowly over medium-high to medium heat.
  2. Once melted, poach rutabaga and uncooked potato in butter over medium heat for 7-8 minutes, until tender. Set aside.
  3. In large pot, combine beer, 2 tablespoons butter, brown sugar and spices together and bring to boil.
  4. In food processor or blender, while still hot, puree baked potatoes until smooth.
  5. 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.
  6. 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.
  7. Allow gnocchi balls to sit overnight. After resting, remove from flour and dust off any excess.
  8. In heavy bottom pan, heat water on high until it boils. Cook gnocchi balls in water until they float.
  9. 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.

Cheddar Sauce

  1. In pot, melt butter then whisk in flour to make roux. Cook about 5 minutes on very low heat.
  2. Meanwhile, heat milk and beer in separate pot. Once heated, whisk into flour mixture. Cook additional 15 minutes on low heat stirring occasionally.
  3. Whisk in cheddar and mustard powder then season to taste with salt.

Pickled Apple Jam

  1. Combine apples, shallots, mustard seeds, vinegars, sugar, and salt in pot.
  2. 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

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