Try not to overwork the dough as the more you activate the gluten in the flour, the harder the gnocchi will become. 반죽이 부드럽고 단단해지면 작은 통나무 모양으로 굴려서 한입 크기로 자릅니다. The gnocchi board isnt essential, you could just use the back of a fork if you wanted to.