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The ridges on a gnocchi board are not decoration. They are what catches the sauce. Roll a piece of dough down a grooved board with your thumb and you get a hollow on one side and ridges on the other, so each gnocco carries far more sugo than a smooth one ever would.
The boards come in a few shapes. The Italian Gnocchi Board Shaper One Piece is the simple flat one, good on a bench and easy to store. The Italian Gnocchi Board Shaper With Handle gives you something to hold and angle, which most people find easier for the first few hundred. The Gnocchi Board with Dowels, the Casalinghi Gnocchi Board Multi Use by Panetta Casalinghi and the Caper Gnocchi Board Multi Use each do more than one shape, so you can roll garganelli and cavatelli off the same piece of timber. If you would rather not roll by hand at all, the Imperia Mille Gnocchi attachment fits the 150mm Imperia machine and gets through a batch in a fraction of the time.
Flour the board, not the dough. A dusted board releases cleanly and keeps the ridges sharp. Flouring the gnocchi themselves only makes them heavy and blurs the pattern you are trying to press in.
Come and have a look at Laverton North or Epping. See also Pasta Boards, Pasta Making and Ravioli Tools & Moulds.
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