Gnocchi - best fluffy technique What is the best way to ensure prepared gnocchi is light and fluffy, not lumpy and soggy? I've seen tips saying to use more flour, to use less, to add ricotta cheese, to air dry...
This post has been out there for a while - but I found that first parboiling the potatoes (about 10 minutes); then baking them, skins ON in a low-medium temperature oven, until cooked; then cooling slightly and scooping out the flesh; made for much fluffier and generally lighter gnocchi.  

Of course, you still need to mash the flesh well, but having it pre-cooked and almost dried out, means that mashing/handling the dough is minimised.  

As a bonus, you get to season and eat the delicious potato skins.