FOR THE GNOCCHI:
500 g of purple potatoes
130 g of 00 flour approximately
2 tablespoons beaten egg
Cheese fondue for dressing. I used gorgonzola, but parmesan, taleggio or pecorino would also be perfect.
Wash the potatoes well and cook them with the peel. I steamed them but it is also fine in the microwave, I would avoid cooking them directly in water.
Mash them using a potato masher and add flour to taste and the lightly beaten egg. Knead briefly and form a loaf.
Cut a piece of dough and form a loaf. Cut into pieces and score them with the appropriate tool.
Cook in salted water until they float.
Meanwhile, melt the cheese cut into cubes with cream or milk to taste.
Drain the gnocchi with a slotted spoon and place them on the plated fondue.
I recommend you watch the video on Instagram.
