3
Pinch off a 1 gram piece of dough (about the size of a small broad bean) then using your thumb, drag over the gnocchi board to create a ridged little curl of pasta. Store in the tray, not touching so they don’t stick to each other and repeat until all the dough is used up. Leave the pasta out uncovered while you prepare the sauce, this allows it to dry out a bit (you could also make the pasta the day before and leave uncovered in the fridge)