BBQ Potato Chip Gnocchi

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.