1 - Tip the fridge cold Mash Direct Mashed Potato into a large mixing bowl. Stir briefly to soften slightly, then stir in the beaten egg and some seasoning.
2 - Now ¼ cup at a time, add the flour until you get a rollable dough (you don’t want it to be sticky, but it shouldn’t be dry either - I added 3/4 cup!). Be sure not to overwork your dough and gently bring it together with your hands. Overworking the dough will make your gnocchi rubbery.
3- Lightly flour your work surface, then divide the dough into four pieces. Using your hands, gently roll out each piece of dough into a long sausage shape - aim for it to be around 3/4 of an inch to one inch thick. Using a sharp knife, cut each log into smaller pieces (around 3/4 of an inch thick), then gently flatten with a fork. Set aside on a lightly floured sheet of baking paper.
4- Bring a large pan of water to the boil with a sprinkle of salt. Reduce heat slightly, then gently ease you are gnocchi into the water (I used a slotted spoon to do this). Cook until the gnocchi rises to the surface of the water - around two minutes - then drain. Allow to dry and cool, then store in an airtight container until ready to crisp up and cook!
5- Heat some oil or butter in a pan until melted. Gently fry gnocchi on each side until golden brown and crisp. Toss in your favourite pesto or pasta sauce, then serve warm and enjoy.
If your fork sticks to your gnocchi when you pattern it, lightly dunk in flour first.