When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Ricotta gnocchi are typically piped directly into the boiling water, making them faster and easier than traditional potato gnocchi. It's also common to pipe the dough into the desired shape and size, then cut with a sharp paring knife or kitchen shears. We decided to tie kitchen twine tautly between both pot handles, then use the twine to "cut" the pieces easily into the water. This allows you to use both hands while piping the dough for the most ease and control (perfect for beginners!).