Last time I made gnocchi they failed miserably. They were little brick nuggets. So I have been on a quest to make a fluffy and light gnocchi.
Here are the secrets I learned:
- Bake the potatoes
- Rice the potatoes
- Allow to cool before adding flour
- Use type 00 flour (super fine italian flour)
They turned out fluffy and best part are they are traditionally vegan. Here's the link I used.