Using a bench scraper, fold a large amount of the potato on top of the other half. (It's not 100% necessary, but it does make things easier with how sticky things can get. It also ensures you won't overwork the gluten in the APF to create a gummy gnocchi.) With your opposite hand, begin gently pressing the potato down on top of each other. Be sure to press straight down and not push out and to the side to cause things to slide. Continue to fold, cut, & scrape the potato until a dough begins to form. As things get sticky, be sure to add plenty more flour to the table or dough. It should appear like a traditional pasta dough and not be pasty or gummy. If it does, add more flour through a sifter a few tablespoons at a time.