Somehow this was saved and posted, before finishing the directions. See below for the final steps.
Roll the dough into 1/2-inch thick ropes on a floured surface and cut into 1-inch pieces. Be sure to have extra flour ready, as the dough will be a little wet and will take a bit of extra flour.
Blanch the gnocchi in boiling well-salted water. Once the gnocchi are floating, remove them from the water and place them on a tray lined with parchment.
Oil the gnocchi and separate them, then place the tray in the fridge to cool.
