Potato gnocchi are a staple in Italian cuisine: a mixture of boiled potatoes, eggs, and flour. At ViVi, we've interpreted them our way, with a creamy beetroot sauce that gives the dish an irresistible color and a gorgonzola fondue that will have you dreaming!
TIPS ON CHOOSING POTATOES
Choose the oldest potatoes you have because they'll be flourier and richer in starch. Their flesh is not very watery, making the dough more compact and absorbing less flour. Yellow or off-white potatoes are best, and red-skinned ones are also excellent. Avoid young potatoes because they're very watery and will require more flour, which will make the gnocchi tough.