OK, we've tried this twice. All goes well, we mix it, form the gnocchi, boil them till they float - all is well till this point.

But when they hit the frying pan, they lose their shape and melt into clumps in the frying pan. We finished browning them that way and served the resultant globules of stuck and melted gnocchi. The taste and texture were really quite fine, and with pasta sauce over it was still a very nice meal.

But why did they melt like that? We couldn't find cheese marked "low moisture" so just used normal Kraft Cracker Barrel shredded mozzarella. Might that be the cause?

Other than the melting problem, this recipe is great, How do we overcome this last problem?