This recipe was shared by Yvette Smith.
It is one coveted by her siblings in honor of
their late mother, Ida Camaioni Smith, and her fantastic home cooking.

1 cup of boiling water
1 tablespoon of Master Choice Olive Oil
1 teaspoon of salt
1 1/2 cups of America's Choice Instant Mashed Potato Flakes
2 egg yolks slightly beaten
2/3 cup of all purpose flour
one cup of parm cheese - grated before using
1/2 cup of mozzarella cheese grated
2 tablespoon of fresh basil chopped
 

Boil water and remove from heat. Add oil and salt stir in potato flakes until combined stir in egg yolks,flour and stir into dough - use hand to form dough into ball, move dough to flour surface. Slice ball into quarters for each quarter, roll out into eight inch ropes about 3/4 inch in diameter.

Slice rope at one inch intervals create ribs on dumplings by rolling with a fork...create a fork impression.
Boil the gnocchi until they float to the top.
Drain and return back to the pan.
Add cheese and toss until melted.
Add your favorite pasta sauce and basil and stir or toss.
 

Serve as is or top with more cheese and bake in a 325 oven for 12 minutes.
Serves one as an entree or two as a starter.
This recipe can easily be doubled or tripled.

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