Light Gnocchi Through Baking: Why Dry Potatoes Matter

John Torode praised Fateha's 'very good, light, fluffy gnocchi' because she followed instructions precisely—and the secret to light gnocchi is dry potatoes. Baking potatoes rather than boiling prevents waterlogging that leads to dense, gummy results. When boiled, potatoes absorb water that must then be compensated for with extra flour, developing more gluten and creating heaviness. Baked potatoes release steam naturally, staying dry. The technique requires baking whole, unpeeled potatoes at 400°F until completely tender (50-60 minutes), then ricing immediately while still hot—steam escaping carries away moisture. Spread riced potato briefly to cool before adding minimal flour. The critical rule: handle the dough as little as possible. Each knead develops gluten, so fold and press just until the dough comes together. A slightly tacky texture is correct; adding flour until smooth guarantees leaden gnocchi. When properly made, gnocchi should feel pillowy and melt on the tongue rather than requiring chewing.