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.