now I'm making gnocchi!

my #gnocchi experience is as follows:

the recipe says if you use as little flour as possible, and keep the dough as soft as possible. the gnocchi would be nicer, softer and fluffier.

I'm a baker. I can make dough really really soft and still handle it.

my first batch of gnocchi came out as mud. they just were so fluffy that they nearly dissolved in the water.

I then added more flour to firm up the dough and then they came out nice.

that's the problem when you read instructions geared towards people who don't handle dough every day..

lol tell me to make soft dough and I will make soft dough!

according to the recipe there's no salt in the dough.
I think that because they take merely seconds to cook, that's not enough time for them to take up enough salt from the water..

do I have to salt the water really heavily or do I add a little salt to the dough? what are your opinions on that?