Gnocchi is cooked when it floats to the surface. It is important to have the correct amount of flour added - Too much and the result will be a very heavy textured gnocchi. Too little flour and the gnocchi will disintegrate.
Baking the potatoes ensures that moisture is kept to a minimum and not too much extra flour will be needed. Using a floury potato like Agria will also ensure a better result.
Omit the pan frying step for the gnocchi if wished and add the boiled drained gnocchi to the sauce.
Toss cooked gnocchi through pea and mint pesto - as seen in this recipe.