Bettie'S Potato Gnocchi

• 1 c. water
• 1 Tbsp. oil
• 1 tsp. salt
• 1 pkg. instant mashed potatoes
• 2 egg yolks, slightly beaten
• 3/4 c. flour
• boiling salted water
• 2 c. canned or homemade tomato sauce, heated
• grated Parmesan cheese (optional)

1. Bring to boil the water, oil and salt.temove from heat.
2. Stir in potatoes.
3. Cool slightly.
4. Stir in egg yolks and enough flour to make a dough stiff enough to handle.
5. Divide in fourths on lightly floured surface.
6. Roll each fourth into a rope 3/4-inch in diameter.
7. Cut in 1-inch pieces.
8. Press each lightly with tines of fork.
9. Drop 1/4 of gnocchi at a time into boiling salted water. Simmer about 5 minutes or until they float to the surface.tith slotted spoon, remove to serving dish.
10. Keep warm.tour hot tomato sauce over gnocchi.
11. Serve with Parmesan.

water, oil, salt, instant mashed potatoes, egg yolks, flour, boiling salted water, tomato sauce, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=101697 (may not work)