Basil gnocchi

• 1 1/2 cup instant mashed potatoes
• 1 cup basil leaves (20-25 leaves)
• 1 egg
• 1/2 cup grated parmessan cheesse
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup hot water
• 1/2 cup cold water

1. In a bowl, combine hot water and instant mashed potatos.
2. Set aside and let it hydrate for 3 minutes
3. Blend or process basil and cold water.
4. After is processed, pour over mashed potatos and mix well
5. Add egg, cheesse, salt and pepper.
6. Combine until smooth
7. Add the flour.
8. 1 cup first, then another cup and the remaining 1/2 cup.
9. Knead well after each adittion.
10. You need a dough that doesn't stick to your hands
11. Divide the dough in 4.
12. Take a piede and make the shape of a little snake and cut it.
13. like an inch each piece and spread a little flour so they don't stick.
14. Make the same process with the whole dough
15. In a tall sauce pan with boiling water, pour the gnocchi and when the float in the water they're ready.
16. Take them out of the water and transfer them into a plate with a little olive oil so they don't stick in the bottom of it
17. Serve with the sauce you want.
18. I recomend a Alfredo sauce.

instant mashed potatoes, basil, egg, cheesse, salt, black pepper, water, cold water

Taken from cookpad.com/us/recipes/335514-basil-gnocchi (may not work)