into a snake, the diameter of which will determine the size of the
gnocchi. (Aim for ½ inch in diameter.)
Continue rolling snakes from slices of the loaf, coating them in
flour, and when you have a few, use the bench scraper to cut them
into individual ½-inch gnocchi. Toss the gnocchi on a cookie sheet
coated with flour.
To cook, bring a pot of water to a rapid boil and season
aggressively with salt. Boil the gnocchi just until they float (about
3 minutes) and serve them either with melted butter, sage, and
Parmesan or with the red sauce from the recipe for braciola (see
photograph above). Top with more Parmesan and parsley.
* Use what you want right away; freeze the rest on a cookie sheet
until hard, then pluck them off and store them in freezer bags or
containers for up to a month.* You want to keep the potatoes dry, so don’t rinse.* Err on the side of overbaking; the potatoes should be really
tender.* As much as I wish I had asbestos hands like the chefs in this
book, I found it easier to do this wearing an oven mitt.* Don’t get lazy here: this is how you get rid of all that steam
(i.e., water).