How to Make Homemade Gnocchi

I’m often asked how to make light, pillowy gnocchi and the biggest secret I can share is in the type of potato you use. You want a dry potato, which will allow you to use less flour in the shaping process, which can make gnocchi heavy.  I like russet potatoes best for gnocchi. If you use a a potato with more water content (like a Yukon Gold) you’ll need more flour to form a workable dough. Also, make sure the potato has been cooked and has had a chance to fully cool so any steam has a chance to escape. I also like to rice my potatoes so that the flour can be easily and evenly incorporated.