Gnocchi Flour

Good gnocchi use as little flour as possible. A soft Tipo 00 binds the potato without making the dough tough, which keeps the gnocchi light.

Floury, older potatoes work best because they hold less water, so the dough needs less flour. Rice them while still warm and let the steam escape before adding flour.

Work the flour in gently and stop as soon as the dough holds together. Overworking develops gluten and makes gnocchi chewy.

Ready-made gnocchi mixes take out the guesswork; follow the instructions on the bag.