The potato in this recipe makes the gnocchi's texture soft and creamy. Sprinkle some cheese and you're good to go for dinner.
Place potato flakes in a large bowl. Stir in boiling water; add egg. Stir in Bisquick and seasonings.
On a lightly floured surface, knead 10-12 times, forming a soft dough.
Divide dough into four portions.
On a floured surface, roll each portion into a 1/2-inch-thick rope; cut into 3/4-inch pieces. Press and roll each piece with a lightly floured fork.
In a large saucepan, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float.
Remove with a slotted spoon. Serve with your favorite pasta sauce and grated Parmesan cheese.