1.   Divide the dough in four, roll each piece into a ball, place on a lightly floured work surface and cover with a damp cloth.

2.   Fold two slits on narrow bottom into middle and roll whole piece up, tucking it under the last woven strip.

3.   Moving on to a savory Potato Caraway Focaccia dough, Brody divided the raw potato dough and rolled each piece into a rectangle.

4.   Other pieces were rolled out like dough and cut into desired shapes, and painted or tinted using the food colors.

5.   Roll each piece into a ball.

6.   Roll each piece off the tines of a fork to form the classic gnocchi shape.

7.   Roll each piece in the palms of your hands to form a sausage about the diameter of a large coin.

8.   Roll each piece of dough in the mixture to form a log.

9.   Roll each piece off ridged gnocchi paddle or fork.

10.   Roll each piece in cinnamon-sugar mixture and layer into pan.