Shaping Gnocchi

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Published 1989

Once the dough is made, separate it into several pieces.
Take 1 piece and roll it out with your hands until you form a cordlike cylinder the thickness of your index finger.
Take a sharp knife and cut pieces of the “cord” ½ to ¾ of an inch long. To make gnocchetti, cut pieces of the “cord” ¼ inch long.
Take each gnocco and press it with your thumb against the back side of a cheese grater or the tines of a fork. These indentations will become receptacles for sauce when you dress the gnocchi.
Repeat this process until you have used all the dough. Let the gnocchi rest in a draft-free, cool place. Cover with a little more flour and do not pile them on top of one another.

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