7 hours ago, BonVivant said:shain next time add a table spoon of potato starch to the dough. It helps hold the shape. With experience you will know if you need to use more or less starch. I think the dough is almost the same as Schufpnudeln (German and Austrian potato dumplings). Schufpnudeln recipes in German often mention potato starch that's how I know. It works. Don't overwork the dough or it'll get sticky. Also, I don't rest the dough but you can try.
Thanks! I'm actually using dried potato powder in order to achieve the same goal as potato starch, but with more flavor. I think, however, that in a pursuit of fluffy dumplings I downed the flour too far. I agree about not overworking - too soft or too chewey I can handle, but sticky gluey gnocchi is the worst 
