Gnocco

Shape the gnocchi mixture into small 1½-inch-long loaves or gnocchi. Dip each gnocco into the flour, shaking off excess.

Lightly press each gnocco against the tines of a fork and then place them on a clean tea towel.

If you like, roll each gnocco across the back of the tines of a fork to make grooves.

Cook one gnocco as a tester, to make sure they hold together. Use a small ice-cream scoop or a soup spoon to form the gnocchi into rough balls, and drop into the simmering water, in batches if necessary to keep from crowding.

(If you have a gnocchi board, you can press each gnocco into its traditional shape by pressing it down with your thumb as you roll it over the lined surface.)

Roll each gnocco over the tines of a fork to make ridges, then place on a tea towel.

Ioanna, Lucilla and Iuliana had nearly finished rolling and cutting the gnocchi. He helped them by placing each gnocco in neat lines. […] Judas showed everyone how to spear each gnocco with his fork.

She cuts the gnocchi into two-centimetre pieces and rolls each gnocco against the back of her fork.