There's a (good) reason why you should run your gnocchi over the tines, or teeth, of a fork. When doing so, you create lines on the outside and a small pocket on the inside of the gnocchi and these will both help to capture the sauce. It's like a love story, where gnocchi are groomed to embrace the sauce. Ah, l'amore!

After rolling out the dough into a long rope, use a knife or cutter to cut out pillows.

According to the type of dough you are using (soft or tough), there are 2 different ways to shape your gnocchi with a fork. Your goal is to create ridges on one side and a dimple on the other.

Gentle Pressure for Soft Doughs

If you're making potato, cheese or vegetable gnocchi, which have a very soft and delicate dough, follow this method.

Put the pillow on the tines of the fork (whichever side you feel most comfortable working with, convex or concave). Place the side of your thumb on the top end of the pillow, delicately press down, and roll the pillow along the entire length of the tines.

Firm Pressure for Tough Doughs

If you are making flour and water gnocchi, you have to roll them out thin. This is a tough dough and the center will remain hard when cooked if they are too thick. A certain pressure is required to create their classic shell-like shape.

Put the pillow on the tines of the fork (whichever side you feel most comfortable working with, convex or concave). Place your thumb on the top end of the pillow, press down with a firm pressure, and roll the pillow along the entire length of the tines.

As you shape your gnocchi, place them on a stackable pasta dryer or on a floured work surface so that they do not stick to the surface or to each other.