to 1 1/2 cups of flour
1Mix your potato buds with the boiling water. Let cool completely.
2Mix in your beaten egg and salt and pepper.
3Encorporate your flour until you get a nice dough. Should not be tacky.
4Make a flat disk, and slice into even strips.
5Roll your strips into long logs about finger size around.
6On 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.
7At 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.
8You can also serve them with marinara sauce, or with sauteed onions, garlic and butter. Sprinkle with parmasean cheese. Enjoy!
9NOTE: Please don't salt the water. Your Gnocchi will be salty if you do.