gnocco

Shape the gnocchi mixture into small 1½-inch-long loaves or gnocchi. Dip each gnocco into the flour, shaking off excess.

1978, Nika Hazelton, The Regional Italian Kitchen, M. Evans and Company, Inc., →ISBN, page 129

Lightly press each gnocco against the tines of a fork and then place them on a clean tea towel.

2011, Anna Del Conte, Classic Italian Recipes: 75 Signature Dishes, Hamlyn, →ISBN

If you like, roll each gnocco across the back of the tines of a fork to make grooves.

2013, Isa Moskowitz, Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week, Sphere, →ISBN, page 223

Cook one gnocco as a tester, to make sure they hold together. Use a small ice-cream scoop or a soup spoon to form the gnocchi into rough balls, and drop into the simmering water, in batches if necessary to keep from crowding.

2015, Lidia Matticchio Bastianich, Tanya Bastianich Manuali, Lidia’s Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook, Borzoi Books, →ISBN

(If you have a gnocchi board, you can press each gnocco into its traditional shape by pressing it down with your thumb as you roll it over the lined surface.)

2017, Fritz Brand, Cook Like a Man: Master Your Kitchen with 78 Simple and Delicious Recipes, Skyhorse Publishing, →ISBN