Cut an eighth to a quarter of the dough off (whatever size piece you’re comfortable working with) and put the rest in the mixing bowl and cover it with a damp towel or paper towel to prevent drying out.
Roll the dough piece with your hands into a sphere, and then into a long cylinder (“snake”) with roughly even thickness. Dust with flour as needed during this process to prevent sticking.
Cut the “snake” into roughly even small-bite-size pieces. You can boil the pieces as they are now (pillow-shape), if you like, or you can shape them into the classic fork-rolled shape.
To make the fork-rolled shape, I like to put the dough piece on my finger and roll a fork over it as shown in the process photo above. Alternatively, you can gently roll each dough piece along the back of a fork or down a gnocchi board. You can experiment by kneading in slightly more flour if your dough is sticking too much.
Place each completed gnocco onto a cutting board or baking tray, making sure to separate the gnocchi so they don’t stick together.
Once you have completed a batch – it can be a quarter of the whole amount, or half – you can start boiling them.