BBQ Potato Gnocchi
165 grams BBQ sauce
195 grams IPA beer
175 grams butter
6 grams salt
5 grams Garam Masala
6 grams garlic powder
6 grams onion powder
1 gram grated nutmeg
1 gram cracked black pepper
140 grams flour
110 grams toasted potato flakes ground into flour
165 grams grated cheddar cheese
324 grams/ 6 whole eggs
Put the BBQ sauce, beer, butter, spices and salt in a pot. Bring to a simmer. Add the flours and stir until the dough forms a ball and pulls away from the edges. Put the dough into a mixer with the blade attachment and add the cheese. Paddle the dough for five minutes to cool, and then start adding the eggs one at a time allowing each one to be incorporated into the dough. Let the dough cool and either put into a piping bag and extrude the dough into simmering water to poach or shape into balls while cold and then poach and chill. Sauté in butter to serve.
