Instant Potato Gnocchi - cooking recipe

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

Preparation

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.