Gnocchi by Rigo

Andrea Rigodanza grew up in Vicenza, in Italy's north, and learned to cook in his family's restaurant. His Nonna's recipes came first, the technique later. A short apprenticeship in a three-Michelin-star kitchen sharpened his precision, and in his early twenties he left for Australia.

He spent close to a decade in Australian kitchens. He started as Chef de Partie in regional New South Wales, cooked through fine dining and modern Australian rooms across Victoria, and finished as Executive Chef at a private Melbourne restaurant. Last year he began making gnocchi on the side. A few months in, he left the executive job to roll pasta full time.