Homemade Gnocchi With Dubbel Mushroom Sauce

Today we have a pairing and a beer recipe. I made some delicious home made gnocchi and covered them with a creamy mushroom sauce. The sauce included Maredsous 8, a Belgian dubbel from the same brewery that makes Duvel. I added just enough for a nice hint of complexity, but not enough to over power the flavors of the sauce. I used a different beer for the pairing: Weihenstephaner Korbinian. The malt in this dopplebock worked well with the earthy mushrooms and the cheese flavors, and the 8 percent alcohol was able to stand up to the richness of the sauce. Really good stuff :)

4 russet potatoes
2/3 cup flour
1/2 teaspoon salt
1 egg, beaten

1/2 cup evaporated milk
1 cup milk
1 teaspoon minced garlic
about 10 white mushrooms (or mushrooms of your choice), sliced
3 tablespoons butter
3/4 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
1/3 cup beer

Maredsous Dubbel, used in sauce.
 Prick the potatoes a few times with a knife or a fork. Microwave for 5 to 10 minutes (depending on your microwave) on each side until they soften. Carefully peel the potatoes while still hot and mash with a fork or potato ricer. Add the flour and salt to the potatoes. Add enough egg until it binds together. Knead with your hands on a floured flat surface. Add more flour as needed but be careful to not add too much. I ended up only needing 2/3 of a cup but it can depend on your potatoes. Once you can form your dough into a ball and it's not sticky, roll out sections of the dough into ropes. Use a knife to cut gnocchi sized pieces. Roll the pieces on a fork for the ridges. Bring a pot of salted water to a boil and drop in the gnocchi in batches. Remove with a slotted spoon when they float to the top.

Weihenstephaner dopplebock
paired with the dish.
For the sauce, melt one tablespoon of butter in a pan. Add the sliced mushrooms and garlic. Cook over medium heat until the mushrooms start
to brown. Add the evaporated and regular milk. Stir in your cheese until melted and well blended. Add salt to taste. Add the beer and remove from heat. Pour sauce over gnocchi and top with chopped parsley and parmesan cheese. Pair with a dopplebock.