*Make sure Mashed potatoes have no lumps, Day old Mashed potatoes or from Baked potatoes work best as there is less Moisture in the Potatoes, more moisture will need more Flour.

- In a Stand Mixer, mix all the Ingredients until a Slightly sticky dough, to sticky will make it hard to roll. Use extra Flour if needed.

-Divide, into smaller pieces

-Roll into small "snakes" and cut into small pieces.

-Roll every piece on fork to get markings.

-Bring Pot of Water to Boil if using right away.

-Finish rolling Gnocchi

-add a Gnocchi to boiling water, not all at once. Work in batches.

-Gnocchi is done when it floats.

** Store Gnocchi uncooked in Airtight Container in the Freezer or in a Freezer bag.

Cook the same way from Frozen.

~Enjoy them by Frying in Butter, Chicken Gnocchi Soup or Gnocchi Alfredo.