Potatoes matter: Avoid new potatoes—they hold too much water. Older Yukon Gold or Russet potatoes work best. | If dough feels wet: Try baking the potatoes instead of boiling (350°F / 180°C until tender) to reduce moisture. | Flour choice: Organic all-purpose works beautifully. Lower-protein flours make softer gnocchi but may need less flour. | Uncooked gnocchi can rest (covered) for a couple of hours. | Cooked gnocchi keep in the fridge up to 3 days. | To freeze: lay uncooked gnocchi on a tray, freeze 20 minutes, then transfer to a freezer bag.