Using instant potato flakes to make gnocchi might make purists cringe, but it’s a surefire way to make the softest, most pillowy dumplings. It’s an easy and mess-free method, too, because it eliminates the need to boil a russet potato, then rice it or put it through a food mill. The gnocchi are delicious tossed with pesto or a simple tomato sauce or dressed with browned butter and finished with fresh herbs.