Use your fingertip to make an indentation (or “dimple”) in the center of each gnocchi. Place the gnocchi on a lightly floured baking sheet as they are made. Cook about one-quarter of the gnocchi at a time in a large pot of boiling water. When they float to the top, transfer to a parchment or wax-paper lined baking sheet. Serve warm tossed with sauce or in your favorite recipe.