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Ingredients
- 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
Method
- PUT the potato flakes or buds in a medium-size bowl and add the boiling water; stir until blended then let cool.
- FOLD in the egg and salt with a wooden or plastic spoon or spatula.
- ADD flour slowly, folding with the spatula, until you have a fairly firm dough that doesn't stick to the bowl.
- TURN dough out onto a well floured surface and knead lightly into a ball.
- 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.
- CUT dough in half and ROLL each half into a long cylinder about the thickness of your thumb.
- Cut into bite-size pieces.
- You can dust lightly with flour or semolina and set aside for a few hours.
- TO COOK- put 6 to 8 gnocchi in a few quarts of boiling, salted water (too many at once interferes in the cooking process).
- 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.
- Repeat until all are cooked.
