So Chef Keller has a video demonstration sponsored by Epicurious where he shows how to make gnocchi. The video is here: https://www.youtube.com/watch?v=rQYXPfWO2Sw
It's not the traditional Italian style where baked potatoes are combined with eggs and flour, but instead seems to involve making almost a sort of roux (using water instead of milk) to make the gnocchi dough. Chef cooks this in a pan until it pulls away from the sides slightly and then puts it into a pastry bag to form the gnocchi.
However, then he does something weird. He piped the gnocchi into a hot water bath to "continue cooking" and this confused me because I thought that the dough was essentially already cooked because he had made it by stirring it around in a hot pan for several minutes. I was wondering why he didn't pipe it straight into a hot saute pan or sheet tray for the freezer.
Can anyone tell me a bit more about this? Why did Chef Keller add in this extra step? What does boiling already cooked dough do?