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 (3–6 mm) intact to make potato skins. Set aside the potato skins.

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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 (13 mm) thickness. Cut the dough into ½-inch (13 mm) strips and roll the strips slightly to form ropes. Cut the ropes into ½-inch (13 mm) 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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