HOW TO MAKE POTATO & RICOTTA GNOCCHI STEP-BY-STEP
If the potato is too hot for you, then hold the potato with a fork and peel it with a knife to remove the skin.
The final ball of dough must firmly hold together. When you push your thumb slightly on you have to see your finger imprinted in.
Cut off a portion of the dough and roll it into a rough rope. Glide your hands over the dough to thin the rope evenly until about ¾-inch (2 cm) thick and 10-inches (25 cm) long.
The best tool if you want to make nice ridges is to use a gnocchi paddle like the one above. It's a cheap wooden gadget to make ridges on other fresh pasta as well.
ONE LAST NOTE ON HOW TO COOK GNOCCHI
Avoid cooking gnocchi at a rolling boil since makes it difficult to see if gnocchi are really floating or simply moving in the pot. Usally it takes about 2 minutes to see them float on the surface of a gentil boiling water. But don't lift them out until they float.