INSTANT POTATO GNOCCHI

Steps:

• 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.