to 1 1/2 cups of flour
Mix your potato buds with the boiling water. Let cool completely.
Mix in your beaten egg and salt and pepper.
Encorporate your flour until you get a nice dough. Should not be tacky.
Make a flat disk, and slice into even strips.
Roll your strips into long logs about finger size around.
On a baking sheet put a generous amount of flour, then you want to cut the gnocchi about 1 inch wide. placing the cut gnocchi in the floured tray.
At this step you will either freeze immediately or put into boiling water immediately. I do about 1/2 at a time. Then when they float. Remove them from the water and saute them in butter.
You can also serve them with marinara sauce, or with sauteed onions, garlic and butter. Sprinkle with parmasean cheese. Enjoy!
NOTE: Please don't salt the water. Your Gnocchi will be salty if you do.