Roll each piece of dough into a long rope about the width of your thumb; it’ll be about 20" to 24" long. Use a pair of scissors to snip the rope into ½" to ¾" pieces. Place the pieces on a piece of parchment or waxed paper lightly coated with flour.
The traditional and best way to shape gnocchi is with a ridged gnocchi board. Place the bottom of the board on a firm surface, tilt it at about a 45° angle, and pick up one piece of dough. Use your thumb to roll it along the board away form you, for about ¾"; it’ll curl up over your thumb, forming a little pocket. Once it’s curled over your thumb, toss it onto the prepared parchment. Repeat with all the pieces of dough. If you don’t have a board, use a fork, turned upside down; the point is, you’re trying to get ridges into one side of the gnocchi, while a pocket forms on the underside. This is a difficult process to explain, but very easy (and quick) to do. Just practice with a few pieces of dough, and you’ll find yourself snapping off shaped gnocchi in less than a second.
Once all the gnocchi are shaped, cook them right away, or dust with flour, cover with a kitchen towel, and let rest at room temperature for up to several hours. You can also wrap them tightly (in a single layer), and freeze for up to several months.
To cook the gnocchi: Bring a large, wide pot of water to a boil; a deep sauté pan works well. Add 1/2 teaspoon salt to the water. Drop as many gnocchi into the boiling water as will fit without crowding. Cook for about 2 1/2 minutes; they’ll take about 1 minute to float to the surface of the water, and should cook for about 90 seconds once they’ve surfaced. Remove them from the water with a strainer or slotted spoon. If you’re not going to serve immediately, toss with a bit of olive oil, cool, cover, and refrigerate for up to 24 hours. To reheat, dip in boiling water for about 20 seconds.
To serve: Sauté the gnocchi in butter or olive oil, and serve with your favorite sauce.
I looked this up for you and found it on the King Arthur flour website...there is a whole recipe but I only cut and pasted the part about the board. I have not made these, but hope these instructions help. :)