1 1/4 cups all purpose flour, more for dusting
1 cup dried bread crumbs
2 teaspoons kosher salt
1 cup boiling water, plus more as needed

Pulse flour, bread crumbs, and salt in a food processor until combined. With motor running, slowly add boiling water: mix until dough forms. If dough is dry, add more boiling water, 1 tablespoon at a time until a firm dough forms. Transfer dough to an unfloured surface; knead briefly until dough is smooth. Quarter dough and cover loosely with plastic wrap.

Working with one quarter dough at a time, use your hands to roll dough into a 1/2″ thick rope. Cut ‘rope’ crosswise into 1/2″ pieces. Working with one piece at a time press into the tines of a fork to create ribs to hold sauce, and at the same time pressing bottom edge of dough, while still on the tines,  to make an indention to hold even more sauce. Lightly coat each piece in flour to prevent it from sticking. Place on a parchment paper-lined baking sheet and separate gnocchi to prevent sticking and cover with plastic wrap. Let gnocchi rest in refrigerator until ready to use.

Add gnocchi to any simmering liquid, gently stirring so they don’t stick and cook until soft, about 15 minutes.