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I used to always make gnocchi with ridges - the way my mom taught me.  We would make the ridges by pressing the gnocchi on a fork and rolling it down the tines.  It works well.  I have also used a gnocchi board, which makes the ridges very easy.  But when I first had gnocchi in Italy, there were no ridges at all.  I thought maybe that was unusual, but I have had gnocchi several times after that in Italy made with no ridges.  So now I just don't bother with the ridges. If you want to press ridges into the gnocchi, though, by all means go for it. 


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