The key to making light and fluffy gnocchi comes down to a couple of key factors – potato and flour.You need to use the right potatoes; you need to make sure they’re dry after cooking, use a ricer rather than mash them, and most importantly use as little flour as possible. I don’t like gnocchi that is so soft that it just tastes like mushy mashed potatoes, they need a little bite, but they should be tender and light.You can make a big batch of these and freeze them on trays in a single layer, then once frozen bag them up ready to be dropped straight into boiling water at a moment’s notice.