Is there a difference in gnocchi between baking, steaming, or boiling potatoes? I’m looking to make gnocchi. Lydia Bastianich says in her cookbook that we should boil the potatoes. Bryan Talbot says that we should bake them with a little bit of salt.
There are several styles of gnocchi.  For potato gnocchi, use starchy, russet potatoes.  Boiling, steaming, or baking will all work.  I prefer baking, as it is easier to control the moisture content when mixing with eggs and flour.  Pass your cooked potato through a ricer or food mill before adding eggs and flour (though some folks use a fork and like rustic, small chunks of potato.) Try to avoid over-mixing for the lightest gnocchi.  Avoid waxy varieties.