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Basic Gnocci

1 cup flour (regular white)
1 cup left over refrigerated mashed potatoes
1 egg
salt

Mix all together to form dough, roll out into a rope about 3/4 inch
diameter. Cut off in 1" segments (look like little pillows). Drop
into BOILING water and when they float to the top they're done (2-4
minutes) top with marinara sauce, or butter, salt, pepper and
parmesan cheese.

If you want to make several batches at once you can freeze them.
After cutting into sections place individual gnocci on a cookie
sheet and freeze until firm, then place them in plastic bags. If
they are frozen individually first in this method, they won't stick
together in the bag.

I prefer to use mashed potatoes from real potatoes, but my relatives
have made them from instant mashed potatoes as well and they turn
out fine.

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