The secret is here, the right balance between consistency and delicacy. If you'll like to make authentic gnocchi that melt in your mouth this is the recipe to go for.
Although potato gnocchi alone are the most comon type of gnocchi made in Italy (and the most versatile), there are also other kinds of gnocchi worth making.
Potato gnocchi made with ricotta cheese too aren't complicated to make at home. But these are much more softer than the potato ones alone.
Several important steps are necessary for good gnocchi as I show you below:
Ricotta & potato gnocchi sometimes are really too soft to imprint with ridges. If that is your case, simply roll the dough into ropes and then cut the ropes into ¾-inch (2 cm) pieces and boil.
You can serve potato gnocchi with many of the same sauces you use to season pasta, as tomato sauce or pesto sauce.
The first thing to do is to boil the potatoes meanwhile you take care of the other ingredients so you'll be ready once the potatoes boil.
It could be that the potatoes haven't had enough time to cool down and are too hot. If so hold the potato with a fork and peel them with a knife to remove the skin then.
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 gnocchi dough and roll into a rough rope. Glide your hands over the dough to thin the rope evenly until about ¾-inch (2 cm) thick and about 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.
Avoid cooking gnocchi at a rolling boil since makes it difficult to see if gnocchi are really floating or simply moving in the pot. Usually it takes about 2 minutes to see them float on the surface of a gentile boiling water. But don't lift them out until they float.