If you want to elevate your gnocchi game, you need to know how to use a rigagnocchi, also known as a gnocchi board. This simple, useful, and inexpensive wooden tool adds the all-important ridges to your gnocchi creating the perfect shape for the sauce to cling on!

How to Shape Gnocchi with a Gnocchi Board

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 methods to shape your gnocchi with a rigagnocchi. 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 upper part of your gnocchi board. Place the side of your thumb on the top end of the pillow, delicately press down and roll the pillow down the board. Like this.

Watch again!

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 the classic shell-like shape of flour and water gnocchi.

Put the pillow on the upper part of your gnocchi board. Place the side of your thumb on the top end of the pillow, press down with firm pressure and roll the pillow down the board. Like this.

Watch again!

Once you feel comfortable with either method, just add some speed!

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.