Gnocchi - Potato Pasta

 Gnocchi (potato pasta) is a Uruguayan favorite, eaten on the 29th day of every month.  Traditionally, this was the day before payday and gnocchi was a cheap meal!
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Makes two servings.
2 large potatoes, peeled and cubed medium-sized
1 egg, beaten
1 teaspoon salt / 1 teaspoon of salt (or salt and pepper to taste)
1 and 1/2  cups of all-purpose flour
Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender (not mushy - don't overcook).  Drain when done and mash up with a fork or potato masher.
  2. Stir in the egg, salt, pepper.  Add in flour - 1/2 cup at a time - until the dough is stiff, not sticky.
  3. Put the dough on a floured surface and knead lightly for a couple of minutes.  Divide in half and shape the halves into long rolls (about 3/4 inch thick).  Cut into 1 to 1 and 1/2 inch pieces.
  4. Put a handful of the gnocchi into a big pot of boiling water.  When they rise up to the top of the water, remove and place into a bowl.
  5. Repeat until finished with all of the gnocchi.
  6. Serve hot with tomato sauce, pesto, alfredo sauce, or just plain butter.