Turn the dough out on a floured work surface and divide into equal parts. With the palms of both hands gently roll each part into a "rope" about 3/4-inch in diameter. Pull from the center of the roll out as you roll. Using a sharp knife to cut each "rope" on an angle into 3/4-inch-long pieces.
To shape the gnocchi: Hold a salad fork in one hand so the tip rests on the work surface at about a 45-degree angle, with the tines curving up.
Place a piece of the dough at the top of the tines and stick your free thumb in the center. In one gentle motion, quickly press and roll the dough along the tines to make groves in one side of the dumpling. The other side will have a small dent from your thumb, perfectly suited for holding a sauce.
Let the dumpling fall to the counter and repeat with the remaining pieces of dough.
Cook gnocchi in a large quantity of boiling salted water, like pasta, until they float, about 2 minutes.

Instructor: Jill Novatt