Instant Potato Gnocchi

1. 1

   PUT the potato flakes or buds in a medium-size bowl and add the boiling water; stir until blended then let cool.

2. 2

   FOLD in the egg and salt with a wooden or plastic spoon or spatula.

3. 3

   ADD flour slowly, folding with the spatula, until you have a fairly firm dough that doesn't stick to the bowl.

4. 4

   TURN dough out onto a well floured surface and knead lightly into a ball.

5. 5

   You want just be able to work with the mixture without it sticking unduly- but too much flour will result in gnocchi that are more lead than light.

6. 6

   CUT dough in half and ROLL each half into a long cylinder about the thickness of your thumb.

7. 7

   Cut into bite-size pieces.

8. 8

   You can dust lightly with flour or semolina and set aside for a few hours.

9. 9

   TO COOK- put 6 to 8 gnocchi in a few quarts of boiling, salted water (too many at once interferes in the cooking process).

10. 10

    As the gnocchi rise to the top of the pot, remove them with a slotted spoon and put them in a sieve over a plate to drain further until you are ready to serve.

11. 11

    Repeat until all are cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.