Chef Reed Anderson talks about gnocchi at the stylish Twenty 20 Grill and Wine Bar in the Sheraton Carlsbad Resort & Spa.
Chef Reed has been in the food industry for 15 years and in San Diego since the opening of the Twenty 20. At the age of 8 he realized he wanted to be a chef, when he turned to his mom and dad while having dinner at a fine dining resort, and simply said “I’m going to be a Chef.”
Before coming to San Diego, Chef Reed lived in Italy, where he spent some of his time developing this gnocchi recipe. One of the obstacles he faced was learning how to make the dough from a 65-year-old Italian-speaking chef without understanding a word he was saying.
He loves the Farm to Table trend, and at the Twenty 20 they are doing a market-inspired gnocchi, which is taking the freshest seasonal ingredient to flavor the dough and complement the dish.
One of the key ingredients of a good gnocchi is the 00-flour. This is found in some specialty shops, but if unavailable, you can substitute (there will be a noticeable difference) ½ cake flour mixed with ½ all purpose flour. Chef Reed goes all out with ordering 00-flour from Italy.
For those who want the real deal, visit the Twenty 20 Grill and Wine Bar. If you feel you want to try this one at home, here is the recipe.
- 3 large baking (Idaho) potatoes
- 1 large egg
- 1 teaspoon salt
- ¼ C freshly grated Asiago
- 1 C 00-flour, or as needed
Start by baking your potatoes in foil, then while the potatoes are still warm, peel, and put through a ricer (if you do not have a ricer you could pass through a colander). Mixing the dough by hand is a must. Mound the slightly cooled potatoes, and make a well in the center, scramble the egg in the center and start to incorporate the potatoes while adding the cheese, salt and enough of the flour (about ¾ cup) to make the dough smooth and slightly sticky. This should take only a few minutes, you do not want to over knead or mix.
Dust the dough, your hands, and the work surface lightly with some of the remaining flour. Form the dough into a 1-inch thick rectangle, cut the dough in 1-inch strips, roll the strips to resemble a rope shape, and slice the ropes into 1-inch pieces. Boil the gnocchi in a large pot of salted water. To avoid overcrowding you may have to cook in batches. Drain and toss with olive oil, can be made a day or two ahead.