Gnocci

2 eggs, beaten
2 1/2 cups potato flakes
3/4 cup water
3/4 tsp salt
3 tbls butter - melted and cooled
2 1/2 cups flour

Mix and knead ingredients until they form a workable dough (you can add more flour or water if needed). Roll into a "snake-like" roll about 1/2-3/4 inch in diameter (my kids love to help with this part), and then cut the rolls at about 1 inch increments to make little "pillow"-type dumplings. Cook them up fresh by boiling until they float well, or put them on a cookie sheet in the freezer until they're solid enough to put in a bag without sticking to each other and use anytime (cooking the same way - it just takes a few extra minutes from frozen.) I usually make up a huge batch at once a few times a year and keep them in the freezer to use as easy meals.