You Should Use Your Hands When Mixing Gnocchi. Here's Why

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According to Real Simple, ricotta gnocchi can be prepared in just 23 minutes. Although many of the most popular recipes online call for an egg in the dough, Real Simple recommends skipping the egg. An egg is added to bind the ingredients; however, Real Simple argues the ricotta will hold the gnocchi together. Adding egg to the recipe will result in more flour, and too much flour and over-handling are mistakes everyone makes when making gnocchi. 

Gnocchi dough should be a little wet and 'tacky' and takes some getting used to. Your hands are the best tools to gauge the proper consistency of the dough. Too much flour will make them dense, so resist the urge to add more. Gnocchi requires just enough flour to hold the dumplings together. The Providence Journal refers to the finished dough as "soft and smooth as the freshly talcumed rump of a newborn baby" and suggests tearing off a fingertip-sized piece of dough and forming a gnocco (single gnocchi). Drop the gnocco in barely boiling water to check if it holds its shape. If the gnocco breaks apart, add more flour.

Roll the dough into ½-inch thick ropes and cut the gnocchi into ½-inch pieces. Although not necessary, gnocchi can be rolled on the tines of a fork or cheese grater to give texture, allowing the delicious sauce to fill its nooks and crannies. Muscle memory will make each subsequent batches lighter, which is a delicious reason to practice.