To make the perfect gnocchi, you need to learn the perfect rolling technique. Keep in mind that this technique will not work for all recipes, as regional gnocchi call for different methods. In each recipe we'll tell you what to do. If you are required to roll out your gnocchi, this is the golden standard.

Divide the gnocchi dough into smaller workable pieces.

Roll out each piece into a long rope. Keep your hands flat and use your palms to roll. Roll the dough from the top to the bottom of your palm, moving your entire arm back and forth. Start at the center of the dough and work your way out to the ends. Here's how.

Here's an important tip: do not use your fingers to roll out the dough. They will leave small indentations on your rolled dough creating uneven thicknesses. This especially happens with soft gnocchi doughs (like potato, ricotta, vegetable).

Roll the dough until you get it somewhere between 1,5 cm (0.6 in) thick.