Put the potato flakes and salt in a bowl, add hot water and mix.
Then add the flour (start with 200 g, add the rest a little at a time only if necessary to make the dough not sticky) and work until a smooth and elastic dough is obtained.
Cover with a clean cloth and let stand for 30 minutes.
Take the dough and, a little at a time, divide it into many loaves about 1.5 cm wide.
Then cut the loaves into 2 cm cylinders each.
Rigateli passing them quickly on the prongs of a fork, in order to give it the typical appearance of homemade gnocchi.
As they are ready, place them on a floured surface, without putting them together.
Cook in a pot with boiling salted water, draining them with a slotted spoon as they rise to the surface.
Season them to taste.
The gnocchi with potato flakes are ready, you just have to taste them.
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