Wunda Girl: How to make Argentine Nioquis (or American Gnocchi)

Here you go folks! The best homemade nioquis/gnocchi in the world. If anyone has any questions, let me know. Below are 2 recipes, one for the nioquis and the other is for my world famous nioquis soup.
Recipe for Nioquis: (see instructions below)
- One package instant potatoes (Costco has the best ones. each package should make apx 3 or 4 packed cups of finished mashed potatoes. See photo below.)
-One egg.
-2 + cups of All Purpose Flour
-salt (opt.)

Make Costco pkg of mashed potatoes, omitting any butter and/or salt.

Add egg, 2 cups flour, and salt and mix together.

Your dough should look like this...

Your dough should be warm and not too sticky.

On floured surface, roll out dough in small sections into snakes (apx 1/2 inch diameter). Keep adding flour generously to work area to keep it easy to work with.

Sprinkle flour over top of snake.

With the side of a clean fork, slice up nioquis. Clean dough off fork as needed. (Don't use a knife, as the edge is too sharp and won't "pinch" the sides of the nioquis down like a dull fork does.

Sprinkle more flour over top of nioquis.

Toss in flour lightly with fingertips making sure not to squish them. You're just doing this to coat the nioquis with a ton of flour.

Make sure to finish shaping and cutting the whole batch of nioquis before starting the next step of boiling them. You don't want your dough to cool or it's difficult to work with. However, if that happens, here's a trouble shooting tip:

Now you're ready to cook them!

Bring water to rolling boil. (It's better to use a bigger pot than this and fill it about half way up with salted (opt) water.)

Gently roll nioquis into hands and toss back and forth carefully, letting the flour sift through your fingers. Place nioquis on plate.

Dump nioquis into water, only doing one batch at time.

Let cook 2 to 3 minutes until they float to the top.

Remove with a slotted spoon and set on a platter aside. Finish rest of batch. Now they're ready to eat! They taste great tossed with butter and sprinkled with salt and pepper. Kids LOVE them that way. Throw them in any soup to make it hearty and delicious, or pour your favorite sauce over the top and enjoy!

If you plan to freeze nioquis for later, sprinkle the cooked dumplings with flour and toss until coated, then place in a ziploc bag and freeze :)

Here's the soup...

Recipe for Nioquis Soup: (see instructions below)
-1 to 2 chicken breasts (I like less chicken in mine. It's Nioquis Soup, Not Chicken Soup.)
-2 cans cream of chicken soup
-1 can cream of asparagus soup
-1/2 cup Plain yogurt or sour cream (opt.- it tastes fine without it but I like it in better.)
-2 to 3 Tbs. minced onion (whatever you like)
-2 chicken bullion cubes (opt.)
-2 Roma tomatoes diced (or a large tomato- you really can't put too much tomato in.)
-2 to 3 huge handfuls fresh spinach leaves (don't use frozen- it doesn't taste half as good.)
-small bunch of fresh basil leaves chopped (about a fistful when chopped.)
-fresh ground pepper to taste
-fresh lemon to taste
-apx 3 cups water (may add more to keep good consistancy.)

Just Boil the water, throw in the chicken breast, minced onion and bullion cubes till chicken's done. Remove chicken and dice, then put it back in the broth. At this point you can throw in the nioquis and boil 2-3 minutes till they rise to the surface. (If the nioquis are already pre-made, just throw thme in and keep going.) Add the soups, yogurt, and some ground pepper. (Make sure to stir quickly for the yogurt not to curdle.) Let soup simmer for a couple minutes. Then add the fresh spinach, basil and tomatoes. Cover and simmer a couple more minutes till the spinach leaves are soft. Just before serving, add a splash of lemon (to taste) and top each bowl with some yummy, ground, black pepper and EAT IT!