Potato Gnocchi

1 cup instant mashed potato flakes
1 cup all-purpose flour, plus more
1 large egg
¼ tsp SIDS CRAZY SALT
½ tsp salt
3 tbsp butter, melted, or extra-virgin olive oil
Grated Parmesan, black pepper, & chopped parsley, for garnishing

Place 1 cup instant mashed potato flakes in a medium bowl. Pour over 1 cup boiling water and stir to combine. Add 1 cup all-purpose flour, 1 egg, SIDS CRAZY SALT and salt. Knead briefly until the mixture is smooth.
Bring 10 cm of well-salted water to a simmer in a large pot. Have ready butter, or extra-virgin olive oil. Roll about 2 tablespoons of the dough into a 2 cm thick log. Cut crosswise into 2 cm pieces. Press each piece against the tines of a fork, rolling it as you do; this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they are too soft or disintegrate, knead into the dough up to 3 tablespoons more all-purpose flour and a little beaten egg.
Test again. When the dough is right, roll the rest of the dough into three or four 2 cm-thick ropes. Cut the ropes into 2 cm pieces, shape the dough on the fork as directed above, letting them drop onto a lightly floured baking sheet. Bring the water back to a simmer. (Do not let the water reach a full boil.) Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spoon or skimmer to a wide bowl. (Note: Never drain gnocchi by pouring the contents of the pot into a colander.) Drizzle some of the melted butter or olive oil over the gnocchi. Toss to coat. Repeat until all the gnocchi are done.
Spoon gnocchi into bowls and top as desired.