I love the feeling of working gnocchi dough with my hands, but gnocchi dough can be tricky.
It is important that once the potatoes have been cooked and peeled that they are riced and set aside to cool completely. I do recommend buying a potato ricer if you don’t have one-it’s a great tool to have on hand in the kitchen. Once the potatoes have cooled and started to dry, you can begin to form the dough mixture. Be sure not to overwork the dough or add too much flour and you’ll end up with perfect gnocchi-ready to plop into your favorite pot of perking sauce. Make sure you have abundant boiling water to cook your gnocchi in, 50% more than when boiling pasta. Fresh gnocchi contain extra flour and need space to roll in the water as they are cooking; otherwise, they will stick together.