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I have a feeling it takes lots of practice to make good-looking gnocchi! This recipe is good as far as the ingredients go. Unfortunately, the dough turned out a bit too loose and after boiling, the gnocchi was a bit waterlogged. After cooking all the gnocchi, I searched the internet for the original recipe and found where it all went wrong. The original recipe calls for kneading on a floured surface, as well as rolling on a floured surface. Then, floured hands, if necessary, when forming. The original ATK recipe states the dough should be slightly sticky, not loose. I will definitely make these again, but use flour in the steps indicated.

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Jostlori October 24, 2013
Gnocchi (America's Test Kitchen)