· recipe ·
Beer Cheese Gnocchi with Bratwurst
Beer cheese is an emulsion rather than melted cheese floating in beer. A small amount of cornstarch protects that emulsion, while mustard and browned bratwurst keep the sauce sharp enough for potato dumplings.
Time and servings
- Prep
- 45 min
- Cook
- 75 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 940
- Protein
- 37 g
- Fat
- 50 g
- Carbs
- 82 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Brown the bratwurst and onion
Remove the bratwurst from its casings. Warm the olive oil over medium-high heat and cook the sausage, breaking it into bite-size pieces. Dice the onion and add it once the sausage begins to brown; cook until the onion is soft and the thickest sausage pieces reach 160°F71°C, then transfer both to a plate.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil after the sausage is ready. Add 1 1/2 tsp9 g of the salt to the water.
Make the beer cheese sauce
While the cooking water heats, whisk the cornstarch into the cold milk and grate the cheddar. Simmer the lager for 3 minutes, then whisk in the milk mixture and Dijon. When the base thickens, remove it from direct heat and add the cheddar a handful at a time until smooth.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let excess water drain away.
Finish the skillet
Fold the gnocchi, bratwurst, and onion into the beer cheese sauce. Warm gently without boiling. Crush the pretzels and scatter them over the skillet immediately before serving.
