From previous steps
- Dough
Step 3: Cut the dough & form the gnocci
Dust more flour over the log of dough and slice off a large disk, about 1/4 of the dough.
Dust the work surface with flour again and gently roll the disk into a thin rope about 1/2" thick.
Repeat this process with the remaining dough.
Using your bench scraper, cut the ropes into roughly 3/4 to 1-inch pieces. Form those pieces into your preferred shape:
Leave as is
Classic ridges shape: press the gnocchi into the back of a fork and roll it away
Little balls: gently roll the gnocchi in your hands
At this point you can freeze the gnocchi for later use or proceed with cooking them.
Step 3: Cut the dough & form the gnocci
From previous steps
- Dough
Dust more flour over the log of dough and slice off a large disk, about 1/4 of the dough.
Dust the work surface with flour again and gently roll the disk into a thin rope about 1/2" thick.
Repeat this process with the remaining dough.
Using your bench scraper, cut the ropes into roughly 3/4 to 1-inch pieces. Form those pieces into your preferred shape:
Leave as is
Classic ridges shape: press the gnocchi into the back of a fork and roll it away
Little balls: gently roll the gnocchi in your hands
At this point you can freeze the gnocchi for later use or proceed with cooking them.