Dip a finger in flour and make a deep dimple
into one side of each piece of gnocchi. Now,
if desired, give gnocchi its traditional ridged
look. Do so by rolling the non-dimpled side
of each piece of gnocchi over the tines of a
floured fork, back of grater or with a gnocchi
board. Set prepared gnocchi, not touching,
on a large baking sheet.