In a large bowl, combine flour, mashed potato flakes and salt. Make a well in the middle and add the hot water and mix well using a fork. Add the egg and slowly mix them all together using your hands until a dough forms. Do not knead the dough to avoid gluten from forming or your gnocchi will be chewy.

Turn the dough into a generously floured surface and cut into 3-4 parts. Roll each to make long thin logs/ropes as thick as your thumb or about half inch in diameter.

Cut each rope in about half inch pieces. Sprinkle the pieces with more flour to avoid them from sticking together. You can stop from here and cook the gnocchi as it is or you can form them.

To form the gnocchi, roll each piece down the tines of a fork to create grooves. This will help them absorb more flavor as the sauce clings on the grooves.

To cook, bring a large pot of water with salt to a boil. Add the gnocchi and let them cook. They are done once they start to float on the surface. Remove the cooked gnocchi using a strainer and remove excess water. Serve immediately with your fave sauce.