Gnocchi
Andrew Matteson
1 cup dry potato flakes
1 cup boiling water
1 egg beaten
1 tsp salt
1/3 tsp ground black pepper
1 1/2 cups all-purpose flour

Place potato flakes in a medium--size bowl
Pour in boiling water: stir until blended
Let cool
Stir in egg, salt and pepper
Blend in enough flour to make a fairly stiff dough
Turn dough out on a well-floured board
Knead lightly
Divide dough in half.
Shape each half into a long thin roll, the thickness of a breadstick
With a knife dipped in flour, cut into bite-size pieces
Place a few gnocchi in boiling water
As the gnocchi rise to the top of the pot, remove them with a
slottted spoon.
Repeat until all are cooked.