In the Italian tradition gnocchi are always meant to be dumplings. They are generally made with a potato - base with the addition of flour. The proportions of potatoes and flour may vary from one region to another, according to local customs and traditions, as well as to the type of potatoes used. In addition to potato based gnocchi, there are also other types of gnocchi made with flour, semolina ricotta cheese, spinach, or bread crumbs. Gnocchetti are usually smaller than gnocchi.
Idaho potatoes are the best to use.
Do not choose early potatoes, as they are too watery. It is best to start with cold water. The potatoes should all be about the same size. The cooking time will depend on the type and size of the potatoes. A rule of thumb to check when they are ready is to stick a fork into one or two potatoes and if it enters easily the potatoes are ready.