Instant Potato Gnocchi

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2/3 cup dry potato buds for instant mashed potatoes
• 2/3 cup boiling water
• 1 egg, room temperature,lightly beaten with a fork
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour

Recipe

• 1 put the potato flakes or buds in a medium-size bowl and add the boiling water; stir until blended then let cool.
• 2 fold in the egg and salt with a wooden or plastic spoon or spatula.
• 3 add flour slowly, folding with the spatula, until you have a fairly firm dough that doesn't stick to the bowl.
• 4 turn dough out onto a well floured surface and knead lightly into a ball.
• 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 cut dough in half and roll each half into a long cylinder about the thickness of your thumb.
• 7 cut into bite-size pieces.
• 8 you can dust lightly with flour or semolina and set aside for a few hours.
• 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 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 repeat until all are cooked.