Making gnocchi in Japan – advice in ingredients?

Hi all,

My Japanese friends are excited for me to make them homemade gnocchi. Just wondering if anyone has made it in Japan before and what flour/potatoes you used?

I feel like 中力粉 is a good middle ground for the flour but dont want the gnocchi being too chewy.

For the potatoes, I guess ジャガイモ will be fine but just wondering if anyone has any experience cooking gnocchi here.

Thank you!

by OilLost6738