Gnocchi when made at home is much lighter than processed varieties. You need to mix the ingredients together lightly to a smooth consistency the firmer you are the heavier the Gnocchi. It,s best to make gnocchi a few times as it becomes easier each time. When you are confident at making it you can begin to experiment by adding other ingredients such as pumpkin, parsnip and goats cheese. When making gnocchi you should use old floury potatoes, which are mainly available in the winter.