Potato Skin Gnocchi With Rutabaga, Cheddar And Pickled Apple Jam - The Local Palate

Ingredients

• 1 pound plus 4 tablespoons unsalted butter
• 1 rutabaga, skin-on, scooped out with melon baller
• 1 Idaho potato, skin-on, scooped out with melon baller
• 4 ounces IPA Beer
• 2 tablespoons brown sugar
• 2 teaspoons garam masala
• Black pepper
• Kosher nutmeg
• 2 medium Idaho potatoes, baked
• 5 tablespoons all-purpose flour, plus extra for mound of flour
• 4 cloves garlic, minced
• 5 eggs
• 4 ounces extra sharp cheddar, grated
• Cheddar sauce (recipe follows)
• Pickled apple jam (recipe follows)
• 5 tablespoons butter
• 5 tablespoons flour
• 21 ounces milk
• 10 ounces beer, any variety
• 1 cup extra sharp cheddar
• 2 tablespoons mustard powder
• Kosher salt
• 4 Granny Smith apples, skin removed, small dice
• 2 shallots, minced
• 2 tablespoons brown mustard seeds
• 2 tablespoons yellow mustard seeds
• 2 ounces white wine vinegar
• 2 ounces apple cider vinegar
• ½ cup plus 2 tablespoons sugar
• 4 ounces water