Instant potato magic.
1 cup all-purpose flour, plus moreFreshly grated Parmesan, black pepper, and chopped parsley, for garnishing 1 cup boiling water. Knead briefly until the mixture is smooth.3 tablespoons butter, melted, or extra-virgin olive oil
. Roll about 2 tablespoons of the dough into a ¾-inch-thick log. Cut crosswise into ¾-inch pieces. Press each piece against the tines of a fork, rolling it as you do; this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite.
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