|Fabio Viviani gives good gnocchi.|
|The finished product: pillowy dumplings.|
Then, some cooking tips. The first rule of gnocchi-making: "Buy the cheapest, nastiest potatoes you can find." Second, let's the dough sit overnight. "You need to be patient. Making gnocchi is like foreplay."
And he's still planning on opening a Miami spot, though he wouldn't divulge where or when. "It will be like my Chicago place Sienna Tavern but we're going to Miami Vice it," he explained.
|And an added bonus: olive-oil poached sea bass with pesto and mango.|
|Casa Tua -- keeping it classy.|