Beer-Cheese Gnoc­chi in Crispy Potato Skins

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Serves: 3–4

Gnoc­chi

In Italy, flour is clas­si­fied by how finely ground it is and how much of the bran and wheat germ have been re­moved. Dop­pio zero (00) flour is the most highly re­fined and is pow­der soft. If you can’t find it, sub­sti­tute all-pur­pose flour.

2 Idaho pota­toes, scrubbed 2 egg yolks, lightly beaten 1 cup 00 (ex­tra-fine) flour 1 tsp salt ½ tsp black pep­per 1 cup grated Parme­san cheese Olive oil 6 cups (48 fl oz/1.4 l) pil­sner Oil for fry­ing 4 Tbs but­ter Salt and pep­per to taste 1 le­mon 4 Tbs sour cream

4 Tbs minced chives

Roast the pota­toes at 350°F (177°C) for 1 hour. Trans­fer to a wire rack and let them cool un­til they are still hot but cool enough to han­dle. Cut the pota­toes in half and scoop out the flesh, leav­ing 1/8–1/4 inch in­tact to make potato skins. Set aside the potato skins.

In a small bowl, mash the pota­toes with a fork and add the egg yolks, flour, salt, pep­per, Parme­san cheese, and 1 tea­spoon olive oil. Fold ev­ery­thing to­gether to make a warm potato dough. Don’t over­work the dough; just bring all the in­gre­di­ents to­gether.

Flour your work sur­face and roll the dough out to about ½-inch thick­ness. Cut the dough into ½-inch strips and roll the strips slightly to form ropes. Cut the ropes into ½-inch pieces.

In a non­re­ac­tive pot, heat 5¼ cup (42 fl oz/1.2 liter) of beer to a sim­mer. Add the gnoc­chi pieces to the sim­mer­ing beer and cook un­til they float. Scoop out the gnoc­chi with a slot­ted spoon, toss them with olive oil, and spread them out on a cookie sheet to cool.

In a deep fryer or skil­let filled with oil, fry the potato skins un­til crispy. Drain and cool slightly.

Sauté the blanched gnoc­chi in 1 ta­ble­spoon of but­ter un­til they start to brown; sea­son with salt and pep­per. Di­vide the gnoc­chi among the four potato skins. To the same pan you used to sauté the gnoc­chi, add the re­main­ing beer and re­duce by half. Re­move the beer from the heat and whisk in the re­main­ing 3 ta­ble­spoons of but­ter. Fin­ish each serv­ing with a lit­tle le­mon juice and gar­nish with a good pinch of grated Parme­san, 1 ta­ble­spoon sour cream, and 1 ta­ble­spoon of chives.

Beer sug­ges­tions:

Try New Bel­gium’s Blue Pad­dle (Fort Collins, Colorado) for cook­ing the gnoc­chi. To com­ple­ment, pair with a dopple­bock such as Ayinger Cel­e­bra­tor (Ay­ing, Bavaria) or Epic Dou­ble Skull (Salt Lake City, Utah). For a con­trast, pair with your fa­vorite IPA.

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