2. When ready to make the gnocchi, lightly sprinkle flour on a large cutting board and a rimmed large shallow pan. Transfer the dough to the floured board and cut it into 4 equal pieces. Using your hands, roll one of the pieces on the board into a long log about 1/2 to 3/4 inches wide. Don’t worry if the dough isn’t uniformly shaped—the gnocchi will be charmingly irregular. Take care not to pick up too much additional flour or the gnocchi will be tough. You want just enough to keep them shapeable, but still a little sticky.
3. Cut the log into 3/4-inch pieces and toss them on the floured sheet pan, leaving space between them. Repeat until all the dough has been rolled and cut. Cover with plastic wrap and chill at least an hour or up to 2 days.
For use in the Homemade Ricotta Gnocchi with Saffron Tomato Sauce recipe. Can be made up to 2 days in advance and refrigerated. Because of the delicate cheese, these do not freeze well.
Recipe by Lynne Rossetto Kasper. Copyright © 2012.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.