My question is the reverse of this - I'm trying to figure out how to substitute potato flour for fresh potato. Specifically for making gnocchi... I'm not seeing any gnocchi recipes calling for potato flour or potato meal but it seems like it would be a pretty good idea, with the ability for consistent results of potato flour + liquid vs the variability of mashed/baked potatoes typically called for. Any tips on what the ratio of potato flour + water should be in order replicate cooked (or raw) potato by weight or cup?

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