Easy Gnocchi

Italian blood runs deep. So deep that of course we love to eat pasta and carbs. Gnocchi is a treat in our family and I found a shortcut to eliminate some of the time consumed to make this favorite in our house. Hope you enjoy.

Serves 5

2 1/2 C Dry Potato Flakes (Yes, from a box)
2 1/2 C Boing Water
2 1/2 C Egg, Beaten
2 1/2 tsp salt
1/4 tsp ground black pepper
3 3/4 C Flour

***You can add any flavor to this recipe if you like - ie, pesto, sun dried tomato

1. Place potato flakes in a bowl and pour boiling water in bowl; stir until blended and let cool (I have let it cool and worked with it right away - either are fine).
2. Stir in eggs, salt, pepper and blend in enough flour to make fairly stiff dough. NOTE - if you plan on adding additional flavor this is where you do it. Turn dough out on well floured board and knead lightly.
3. Divide dough in half and shape each into a long thin roll, thickness of bread stick. With a knife (floured) cut into bite size pieces. If you are game for a challenge you then would take your thumb and press the piece and roll towards you to make unique gnocchi look and texture.
4. I usually let pieces sit on a floured cookie pan and place in the freezer to harden.
5. In a sauce pan bring water to a boil. Add gnocchi and once they come to the surface and float they are ready to eat.

ENJOY